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Octopus, mojo picón, parsnip emulsion and Pago de Valdecuevas EVOO.

Extra Virgin Olive Oil Pago de Valdecuevas

20 / Intermediate

Octopus, mojo picón, parsnip emulsion and Pago de Valdecuevas EVOO.
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Recipes | Extra Virgin Olive Oil Pago de Valdecuevas | Octopus, mojo picón, parsnip emulsion and Pago de Valdecuevas EVOO.

Ingredients:

Octopus        2 medium sized tentacles
Red pepper                               1
Garlic                    4 cloves
Pago de Valdecuevas EVOO          15ml
Cider vinegar                        50ml
Cumin                             Tt
Salt and pepper                             Tt
Kimchi                             Tt
Parsnip                              2
Potato                              2
Octopus stock                             Tt
Mayonnaise                         80 g.
Lime juice                       50 ml

Prep:

Method:
• For the mojo: finely grind the pepper, garlic, oil, vinegar, cumin and salt.
• Once the mojo is ready, place the octopus tentacle inside it to marinate and absorb the flavour. Chill for at least 6 hours.
• For the parsnip emulsion: simmer the parsnip in the stock until it gets soft and tender. Blend and emulsify with the oil little by little, rectify and set aside.

Finishing touches and presentation:
Chargrill the octopus, slice and place at the bottom of the plate with the parsnip emulsion. Garnish with the mojo.

Contribution of Pago de Valdecuevas to the plate:
The oil gives personality to the mojo picón, which is normally made with neutral seeds oil, but in here, the EVOO provides the sauce with all its character.

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