Octopus with Joselito chorizo and cuttlefish in hollandaise sauceView recipe video
150 gr Joselito chorizo
2 boiled, cleaned octopus tentacles
100 gr hollandaise sauce
3 gr cuttlefish ink
80 ml top-quality olive oil
Small dried vine-ripened tomatoes
50 gr panko baked in butter until golden yellow
Cut the chorizo into fine strips and bake 2 tablespoons of this in olive oil slowly until crispy. Chop the remaining chorizo fine and vacuum-store with the best olive oil in a bag and cook in convection oven at 75º steam for 4 hours. Next strain with a fine cloth.
Tint the hollandaise sauce black with the cuttlefish ink.
Warm the octopus in its own cooking water and cut into pieces.
Arrange the hollandaise sauce in drops on the plate and sprinkle the panko on top. Place the warm octopus on the hollandaise sauce with panko.
Place the crispy chorizo strips on top of the octopus.
Place the tomatoes on all sides and pour the chorizo oil over the octopus.