For the octopus:
- 1 fresh octopus of 1,800 g
- Salt
- 10 g Guajillo chilli
- 2 g Mexican pepper
For the glazed potatoes:
- 2 potatoes of 50 g
- 100 ml water
- 50 g fish soup
For the fresh octopus:
- Clean the octopus well, and set aside.
- Take the octopus by the head and cut off the tentacles with scissors, placing them on a tray.
- Cover the tentacles with film and place in the blast chiller for 60 min at -18ºC.
- Remove from the blast chiller and leave to defrost.
- Place the tentacles in a vacuum bag with the Guajillo chilli and pepper.
- Place in the SmartVide and cook for 5 hours at 77ºC.
- When they are ready, open the bag, cut and finish on the hotplate until golden brown.
- Set aside until ready to serve.
For the glazed potatoes:
- Slice the potatoes on number 3 of the Sammic cutter, cut into shape with a circular mould of the required diameter.
- Place the potatoes in a vacuum bag, add salt, water and fish soup, close the bag with a vacuum of 99% and cook in the Smart Vide for 40 min at 90ºC.
- Open the bag with the potatoes cooked and well flavoured and place them on a tray under the salamander grill so that they lose moisture and become glazed. Set aside for plating up.
Serving:
- Place the glazed potatoes on a plate and over these place the slices of octopus cooked at low temperature and browned on the hotplate.
- Finish by dotting with the juices from cooking and spicy paprika oil.
- Finally, fresh chives and, if necessary, a few grains of salt.
