Coconut Octopus

 

Risotto

Arborio Rice

300 g (1.5 cup)

White wine

20 g (1/4 cup)

Onion

50 g, (1.5 cup), brunoise

Vegetable broth

500 ml (2 1/4 cups)

Olive oil

20 ml (1 tablespoon)

Potato Starch Sauce Bottle

Potato Starch

65 g (1/2 cup)

Water

250 ml (1 and 1/20 cup)

Scorched Rice

Risotto

70 g ( 1/4 cup)

Octopus Cooking Water

70 ml (5 tablespoons)

Paprika

10 g (1 tablespoon and 1/2 teaspoon)

Cornstarch Cream

9 ml ( >1 tablespoon)

Salt

Crispy Octopus

Octopus

1

Coconut milk

25 ml (1/8 cup)

Curry

8 g (1.8 teaspoon)

Coconut and Curry Glaze

Octopus Cooking Water

3 L (13 cups)

Ginger paste

6 g (1/4 cup)

Coconut milk

800 ml (3 1/2 cup)

Salt

10 g (1.6 teaspoon)

Curry

9 g (1.5 teaspoon)

Garlic powder

10 g (1.6 teaspoon)

Onion

60 g (1/6 cup)

Bell Peppers

60 g (12 1/4 cup)

Annatto Oil

30 g ( 2 1/4 cup)

Five Spice Powder

3 g (1.27 teaspoon)

Xanthan Powder

Cassava with Garlic Sauce

Cassava

650 g (2 3/4 cup)

Parsley

200 g (3/4 cup)

Cilantro

200 g (3/4 cup)

Ají Trompo

50 g (1/4 cup)

Yellow onion

100 g (2 cup)

Garlic

3

Olive oil

250 ml (1 cup)

Salt

15 g (> 1 tablespoon)

White vinegar

60 ml (4 tablespoon)

Lemon juice

25 ml (5 teaspoon)


Risotto

Pre-cook the rice. Sauté onion in olive oil until crisp, then add the rice, and let it toast a little.

Then add the vegetable stock little by little and stir. Add more stock as the rice dries. Remove the rice when you get a semi-raw texture. Let it cool.

Potato starch sauce bottle

Mix and stir with a whisk. Put it into a sauce bottle and set aside in the fridge.

Scorched rice

Fry the peppers in an 8” Teflon frying pan and add rice and some octopus water; then add some more octopus water and the starch mixture. Stir evenly to integrate the starch with the broth.

Cook over medium heat to toast the edges as you lift the rice with a rubber spatula. After 10 minutes of cooking, the bottom should be entirely crispy.

Crispy octopus

Dilute the curry in the coconut milk.

Pack the octopus and the milk mixture in a vacuum container.

Cook it in the steam oven to 198ºF for 2 hours.

Set the octopus water aside to make the sauce and cook the risotto.

Cut the octopus into paired strips with a weight of 135 g.

Seal it on the griddle or grill until you get a crispy texture.

Coconut and curry glaze

Sauté the vegetables, then add the curry and ginger paste (ginger + blended oil) and fry. Then we add the rest of the ingredients and let it cook until it reduces by half.

Bind the sauce with xanthan until obtaining a semi-thick texture, to create a glaze on the plate.

Cassava with garlic sauce

Boil the cassava until cooked and chop it into small cubes; set it aside. Brunoise all the vegetables. Add the rest of the ingredients and mix.

Bathe the cassava with a little of the sauce mixture.

Plating

Plate the dish in the following order:

1. Coconut and curry glaze

2. Scorched rice

3. Yuca al mojo

4. Crispy octopus

5. Coriander micros and Beetroot micro

ENJOY YOUR MEAL

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