Galician style octopus skewers with potato cream and bacon

60 min
Temperature: Cold
Allergens
Milk
Milk
Molluscs
Molluscs
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Frozen octopus no. 1 0.3 kg
Virgin olive oil 0.02 l
Coarse salt 0.002 kg
Bacon 0.015 kg
Potatoes 0.015 kg
Table salt 0.3 g
Ground white pepper 0.001 g
Elaboration

For cooked octopus: cut into 0.5 cm slices.

For the bacon cream:

  • Boil the potatoes in boiling water with the skin left on. Peel and set aside.
  • Boil the milk along with the bacon until the milk begins to smell like bacon.
  • Strain the milk, add the boiled potato and blend using a thermomix until a smooth cream is obtained. (If more flavour is needed crush some pieces of bacon into the milk).

SETTING UP

  • Can be served hot or cold.
  • Put 3 slices of octopus onto each skewer, season with oil, paprika and salt.
  • Place a little creamed potato into the bottom of a glass and place the skewer on top.
  • It can be decorated with ‘Modena vinaigrette’ and a potato chip.
Nutritional information (1 portion)
Fiber 0.05 g
Saturates 1.5 g
Monounsaturated fatty acids 3.73 g
Polyunsaturated fatty acids 0.86 g
Cholesterol 32.92 mg
Calcium 96.38 mg
Iron 1.09 mg
Zinc 1.11 mg
Vitamin A 46.01 ug
Vitamin C 0.63 g
Folic acid 8.58 ug
Salt (Sodium) 425.11 mg
Sugars 0.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.