Pulpo Al Hierro, Romesco Y Papas Rústicas

1. 1

   We have to scare the octopus and immersing it in boiling water almost 3 times for ten seconds each time.The fourth time we left submerged in water. I boil it depending on the weight per kilo half an hour approx. My secret is that water should boil almost imperceptibly, just, over very low heat .

2. 2

   Once you retire, let it cool to not move his skin. Then I cut it and reserve .

3. 3

   Romesco sauce : I put the peeled and roasted peppers , roasted tomatoes , peeled and roasted garlic , peeled and toasted hazelnuts , salt and pepper . and emulsified with a mixer with olive oil . It is a red and creamy sauce.

4. 4

   On the other hand I smash the potatoes and put them to fry in oil until golden brown.

5. 5

   Then I turn on the fire , use a flat iron and dispose the oil and the octopus tentacles , I put them above other well hot plate and leave until they start having a golden colour.

6. 6

   I pait the dish withe the romesco sauce , the crispy potatoes with sea salt, golden brown octopus tentacle , Greek olives, a blade of Spanish paprika , chopped parsley and a thin thread of an excellent olive oil.

* Per serving · 4 servings · Values may vary.

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