Method
Ingredients for the black olive mayonnaise:
- Egg (1 pc.)
- Salt (1/2 tsp.)
- Olive Oil (100 g)
- Pitted black olives (18-20 pcs.)
Ingredients for the smoked paprika and black olive mayonnaise:
- Egg (1 pc.)
- Salt (1/2 tsp.)
- Olive oil (100 g)
- Smoked paprika (1/2 tsp.)
Method:
It's best to make the two homemade mayonnaises the night before so that they take on some consistency from the cold fridge. To do so, prepare both sauces separately using a hand blender.
1. For black olive mayonnaise. Put the eggs and black olives into a blender container. Making sure the blade is at the bottom of the mixture and without moving it, start blending. Gradually add the oil while blending. The sauce will begin to emulsify and become thick. You can add more or less black olives and salt to taste.
2. For the smoked paprika mayonnaise. Add the egg, smoked paprika and olive oil to a blender. Proceed in the same way as for the other mayonnaise until you have a homemade sauce with the amount of paprika you want. Store both mayonnaises in the fridge in different bowls, covered with transparent film, until the following day. We can also store them in kitchen bottles to use directly when serving.
3. For the cooked octopus, we'll wrap it in cling film or vacuum pack it for 3 hours in the freezer so that it's easier to cut it into slices. After a few hours, remove the octopus from the freezer and cut it into thin slices with a sharp knife, then set it aside on a plate until its texture becomes softer. Just before serving, submerge them for 1 minute in a bowl with hot water.
4. For the boiled potatoes. Wash and brush the potato skin well. With a sharp knife, cut 8 thin slices and put them on a plate drizzled with olive oil and a pinch of salt. We put this in the microwave for 2 minutes.
5. Plating up. Add a little extra virgin olive oil and smoked paprika to a plate. Use a basting brush to cover the plate with the mixture. Place the slices of cooked potato on top. Add the octopus slices on top of this. Sprinkle with the red onion and fresh ground coriander. Place some thin slices of olives on top and drizzle with extra virgin olive oil. Finally, finish decorating with both homemade mayonnaises.
Serve our exquisite octopus slices with potatoes and black olive and smoked paprika mayonnaise warm.
