Ingredients:
- 800 g octopus
- Red onion from Guayonje
- Mini red onions
- Mini white onions
- Garlic sprouts • Squid ink
- Palm syrup
- Canarian embarrado (type of mojo)
- Tempura • Olive oil
- Blossomed aromatic plants
- Sea salt flakes
Black Mojo:
- 2 green peppers
- 1 bunch of coriander
- 2 garlic cloves
- 4 g cumin
- 5 g squid ink
- 50 ml wine vinegar
- 200 ml olive oil
- Coarse salt
Preparación:
For the Black Mojo, crush the cloves of peeled garlic, the green pepper without seeds, the coriander, the cumin and the salt. Sauté the squid ink over low heat and deglaze with vinegar. Add it to the base of the mojo when it is cold. Add the right amount of olive oil to bind the ingredients. If necessary, rectify the amount of vinegar.
Also, to prepare the octopus, separate the tentacles and discard the trunk and head. Separately, cook the octopus for 8 minutes to make the carpaccio. Smear the tentacles with a paste of aromatic herbs, peppers, cumin, vinegar, saffron and olive oil. Marinade for 24 hours. Prepare an onion marmalade with the ink and palm honey.
To present it, cut the carpaccio in very thin slices and create a ball filled with marmalade. Fry some very thin strips of onion in tempura. Roast the octopus and onions.