Pulpo como nunca lo viste: en Tarta Crujiente y Cremosa

Today we reinterpret the classic Galician Octopus with a surprising presentation: a crispy tartlet filled with creamy potato, crowned with an octopus disc, and topped with paprika sauce. Haute cuisine at home. This recipe combines texture, flavor, and haute cuisine techniques, designed to be prepared at home. Ideal for surprising a special dinner or for adding a modern twist to traditional flavors. #AltaCocinaEnCasa #JRFchef #PulpoGourmet 🍴 Ingredients, techniques, and detailed plating instructions are available in the video. 🍴 Serves 4 TARTLET AND OCTOPUS 8 Sheets of brick pastry 500 g Cooked octopus legs 300 g Peeled potatoes 60 ml Garlic mayonnaise 30 ml EVOO to taste Common salt 1 Bay leaf to taste Paprika PAPRIKA SAUCE AND FINISH 4 Garlic cloves 2 tsp La Vera paprika 40 ml Sherry vinegar 80 ml EVOO 120 ml Potato cooking water 10 g Cornflour q.a. Maldon Salt Parsley + Oil Pearls 🎬🎥 CHAPTERS 00:00 Introduction 00:20 Crispy Tartlets 02:23 Creamy Potatoes 03:53 Paprika Sauce 04:45 Octopus (Mise en place) 05:59 Plating 📌 Print this recipe at: https://cocinaras.com/tarta-de-pulpo 📌 More exclusive recipes at: https://cocinaras.com 📸 Follow me on Instagram: @jrfchef 🔔 Subscribe and activate the bell for more haute cuisine recipes at home.