Octopus with confit potatoes and caviar del tíbet

Octopus with confit potatoes and caviar del tíbet


- Tin of Caviar del Tíbet, 50 g (1 pc.)
- Cooked octopus tentacle (1 pc.)
- Potato (1 or 2 pcs. depending on size)
- Olive oil
- La Vera sweet paprika
- Rocket
- Salt flakes


1. Peel the potatoes and cut them into 6 rectangles. Add them to a saucepan and cover with oil, then cook on low heat until tender.

2. To prepare the paprika oil, put 50 g of oil in a small saucepan and add 5 g of La Vera sweet paprika, cook over low heat for a few minutes without letting it boil. If you have a thermometer, it should ideally reach 60° and then you can set it aside. Strain the oil with a clean muslin.

3. Cut the octopus into bitesize parts.

4. To serve, place a potato at the base. Take two pieces of octopus and use a toothpick to hold them to the potato.

5. Now add a little paprika oil and salt flakes.

6. Finally, crown with a teaspoon of Caviar del Tíbet and a rocket leaf.