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yayoi kusama
Eating Arts

Octopus and Potato dots

Grilled octopus with potato emulsion and paprika oil. 
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Tiempo de preparación 10 minutos
Tiempo de cocción 35 minutos
Tiempo total 45 minutos
Raciones: 2
Plato: Main Course
Cocina: Mediterranean
Ingredients Method

Ingredientes
  

  • 4 Octopus legs
Potato emulsion:
  • 200 grams Potatoes
  • 100 grams Evaporated milk
  • 1 pinch Salt
  • 1 tablespoon Olive oli
  • 1 pinch Black pepper
Paprika oil:
  • 50 grams Olive oil
  • 1 teaspoon Paprika "Tap de Cortí"
  • 1 pinch Salt

Method
 

  1. Cut potatoes and boil  them.
  2. Mash the potatoes with the evaporated milk, olive oil, salt and black pepper and emulsify.
  3. Apart, grill the octopus legs (I bought them already boiled). 
  4. Warm the oil, paprika and salt. The paprika I used it is Tap de Cortí, a typical Majorcan paprika. 
  5. To serve the plate I used a pastry bag to create the potato dots and a dropper for the paprika oil, to recreate Kusama's dots... Voilà! Ready to enjoy it!