30 ml agave syrup
50 g butter
80 g chestnuts
3 tbsp cooking oil
200 ml cream
3 pinch ground pepper
1 piece lime
600 g octopus
40 ml olive oil
1 bunch parsley
400 g purple potatoes
3 pinch salt
1 tsp salt
100 g shiitake mushrooms
Bring a pan of water to the boil.
Cook the octopus for about 1 hour.
Ingredients
600 g octopus
Bring a pan of water to the boil.
Peel the potatoes, cut into even-sized pieces and boil in salted water for about 30 minutes until soft.
Ingredients
400 g purple potatoes, 1 tsp salt
When the octopus has cooled, remove the dark skin and larger suckers. Cut into pieces and season with salt and pepper.
Heat oil in a frying pan and swirl it around.
Add the octopus to the pan and fry it.
Ingredients
1 pinch salt, 1 pinch ground pepper, 1 tbsp cooking oil
Drain and mash the potatoes.
Gradually stir in the cream, then stir in the butter and season with salt and pepper to taste.
Ingredients
200 ml cream, 50 g butter, 1 pinch salt, 1 pinch ground pepper
Wash the parsley and shake it dry. Wash the lime in hot water, then dry and squeeze it.
Purée all of the ingredients. Season the sauce with salt and pepper to taste.
Ingredients
1 bunch parsley, 1 piece lime, 40 ml olive oil, 1 pinch salt, 1 pinch ground pepper
Heat oil in a frying pan and swirl it around.
Clean and thinly slice the mushrooms, then sauté them for 3 to 4 minutes before transferring them to a bowl.
Ingredients
1 tbsp cooking oil, 100 g shiitake mushrooms
Heat oil in a frying pan and swirl it around.
Coat the chestnuts with agave syrup and fry over a medium heat for about 5 minutes.
Ingredients
1 tbsp cooking oil, 80 g chestnuts, 30 ml agave syrup
Arrange the octopus, mushrooms and chestnuts on top of the mashed potato and drizzle with the parsley sauce.
1431
59.16 g
97.93 g
79.77 g
