For the Octopus (serves 4)
- 4 octopi of 70g each
- 1 lemon
- 4g of jasmine tea
- 2 bunches of aromatic herbs
- 500ml water
- Clean all the octopi by removing the entrails, mouth and eyes.
- Cook it for 2 minutes in boiling water flavoured with tea, herbs and ½ squeezed lemon
For the Tartar Sauce
- 200ml cream
- 15g capers
- 15g anchovies
- 7g basil
- 14g parsley
- 200g butter
- 10g proespuma
- 150g red vinegar
- 4 yolks
- 2 whole eggs
- Reduce the red vinegar together with half of the parsley.
- In another pot, melt the butter.
- Blend the capers, anchovies, basil and the other half of the parsley together with the cream, then filter.
- In a mixer, whip all the eggs and pour in the reduction of vinegar (previously filtered). Put the eggs in a bain-marie, whisking continuously until it reaches 77 degrees.
- Put the eggs back in the mixer and whip, pouring in the melted butter slowly. Once all the butter has been absorbed, pour in the stabiliser and then the cream.
- Once all the cream is incorporated, pour it into a whipper
For the Mussels Cream
- 150g extra virgin olive oil
- 4 garlic cloves
- 1 spring onion
- 5g parsley
- 67g mussel water
- 100g yellow part of the mussels
- 20g tomato sauce
- Brown the garlic in the oil together with the spring onion and parsley.
- Filter and then combine with the other ingredients. Blend and filter again.
For the Sesame Waffles
- 75g water
- 90g maltosec
- 330g toasted sesame
- 50g “anchovy sardines” crumbs
- 20g toasted Palermitana
- First, combine the water and maltosec, then add the rest of the ingredients.
- Spread the mixture, cut it and cook at 130 degrees for 30 minutes.
- 4 octopi of 70g each (ones boiled as above)
- 160g tartar sauce (from above)
- 40g mussels sauce (from above)
- 4 sesame waffles (from above)
- Plate with the tartar sauce at the base, the mussel sauce and the sesame waffle.
- Place the cooked octopus on the sesame wafer and serve.