Octopus and mussel salad with bacon cream

For the octopus:

• Dip the octopus in boiling water without salt three times and let it cook from 30 to 40 minutes for an approximate weight of 1 to 2 kg. 
• If the octopus is very tough let it cool in the water, if it is well boiled take it out of the water. 
• For the mussels:
• Steam the mussels, remove the shells and keep them in the fridge in the boiling water. 

For the potatoes:

• Boil the potatoes with skin on in salted water. 

For the bacon sauce:

• Boil the milk with the bacon until infused.
• Strain the milk, add the boiled potato and blend until a smooth cream is achieved.
• If more flavour is needed blend some bacon pieces with milk.

To decorate the plate:

• Parsley sauce
• Modena vinaigrette
• Crispy potatoes

SET UP

• Cut the octopus into 1/2 cm slices, peel the potato and remove the mussels from the water.
• Place everything on a plate, season with extra virgin olive oil. Cover with film and microwave about 20 seconds, just to warm.
• Plate up neatly and finish by seasoning with coarse salt and sweet paprika.
• Finally, decorate with the sauces and the crispy potatoes.