Pulpo Gallego w/ Potato Espuma, Potato Chips, and Nori Strips

Preparation

For the Pulpo: 

  • Make a sachet with the mustard seeds, coriander seeds, and crushed red pepper.
  • Add the water, vinegar, lemon, garlic, salt, sachet, and wine cork to a stockpot and bring to a boil.
  • Lower to a simmer and add the octopus slowly, dipping it into the cooking liquid for a few seconds and pulling it out 3 times before fully submerging.
  • Simmer for 20–30 minutes and check for tenderness. Continue cooking until the tentacles are tender but still attached to the body, and the skin and suckers are firmly attached and not peeling.
  • Remove the octopus from the cooking liquid and cool.
  • Once cool, remove the tentacles from the octopus body. Cut the tentacles into 1/2" coins.

For the Potato Espuma: 

  • Bloom the gelatin in a small amount of the milk.
  • Combine the remaining milk with the heavy cream and heat over low heat. Remove from heat once it comes to a simmer.
  • Place the potatoes in a large pot and cover with cold water.
  • Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork tender.
  • Strain the potatoes and reserve 400g of the cooking liquid.
  • Place the potatoes in a Vitamix with the milk and cream mixture and bloomed gelatin. Blend on high, slowly incorporating the EVOO while blending. The result should be a loose purée — use the reserved cooking liquid to adjust consistency. Taste and season with salt, then strain through a fine mesh chinois.
  • Pour into a 0.5L iSi, charge with 2 N₂O cartridges, shake vigorously, and keep warm in a bain marie.

For Plating: 

  • Heat a sauté pan over medium heat and add the EVOO.
  • Once the EVOO is hot, cook the octopus coins with the garlic and a small pinch of salt. Once the octopus begins to brown and gets crispy, toss with parsley, the juice of one lemon cheek, and more EVOO.
  • Add a small handful of potato chips to a small bowl. Top the chips with potato espuma.
  • Garnish the espuma with furikake, nori strips, parsley, and EVOO. Top the garnished espuma with the octopus coins. Add a lemon cheek garnish to one side of the bowl.

Ingredients

For the Pulpo: 

  • 907–1,361g  Whole Octopus
  • 3,785g  Water
  • 240g  Red Wine Vinegar
  • 34g  Salt, Kosher
  • 40g  Yellow Mustard Seeds
  • 30g  Coriander Seeds
  • 20g  Crushed Red Pepper
  • 1 ea  Lemon, halved
  • 2 ea  Garlic, peeled, crushed
  • 1 ea  Red Wine Cork

For the Potato Espuma: 

  • 825g  Idaho Potato, peeled, cooked
  • 375g  Heavy Cream
  • 125g  Whole Milk
  • 140g  EVOO
  • 1g  Gelatin, powdered
  • as needed  Water (for cooking potatoes)
  • as needed  Salt, Kosher

For Plating: 

  • 3 oz  Pulpo Gallego
  • 1 t  Garlic, slivered
  • 1 T  Parsley, chiffonade
  • as needed  EVOO
  • as needed  Potato Espuma
  • as needed  Torres Potato Chips, Mediterranean Sea Salt
  • as needed  Nori Strips
  • as needed  Furikake
  • as needed  Lemon Cheeks
  • as needed  Salt, Kosher

 


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