INGREDIENTS:
PULPITOS DE PALAMÓS
JOSELITO CRACKLING
DESCRIPTION:
A new version of sea and mountain comes in the form of Palamós octopus which, combined with Joselito's crispy crackling, offers an interesting interplay of textures and flavours cooked to perfection.
First of all, the Joselito pork rind must be slowly cooked, then cut into thin slices and placed in the wood-fired oven, where it will become crispy.
The next step consists of crumbling the crispy strips of Joselito Corteza into small crumbs that are then placed on the grill, where they puff up and take on a crunchy appearance and texture.
We then grill the octopus on the barbecue, very close to the embers but without any flame, and cook them to perfection.
To prepare the dish, we place the octopus on a bed of crispy crackling, finishing it off with the sauce and a sprinkling of paprika.
