Braised then charred over the charcoal fire outside brushed with chorizo oil. With cauliflower saffron puree, roasted cauliflower, crispy chorizo, shrimp head oil. It might not look pretty but it was sooooo delicious. It tasted almost like a bouillabaisse in a way.
I love octopus but it does smell during the first cook so Andy throughs the cooking liquid out in the outside drain by the road. Down the sink, it takes a long long time to clear. I've tried reducing it before but for us it's too rich and strong in flavour to be a successful sauce or base for a risotto.
Anyway this combo was a big success. I would have been happy for it to come my way in a restaurant that's for sure. The shrimp head oil - definitely worth the hassle.
I'm doing this post as a note to self for the future so I don't forget. Yum.
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