Octopus Boat with Cream of Potato and Garlic Cream
- 2 pers.
- 25 min.
- Easy
Ingredients
- Cooked octopus legs Casa Santoña
- 4 medium potatoes
- 1 clove of garlic
- 1 loaf of bread
- La Vera paprika
- Extra virgin olive oil
- A glass of milk
- Salt
Preparation
No calm sea made an expert... cook, but fortunately to elaborate this pintón skewer we don't need much culinary mastery.
First fry our garlic clove over low heat and add the peeled and cut potatoes. We brown them lightly and add the glass of milk and let them cook for 15 minutes. When the potato is cooked we beat it and add a pinch of salt. This creamy potato is going to be the filling of our "boat", for which we will cut our loaf of bread crosswise, taking advantage of the ass to have more space. Finally we cut and heat our Casa Santoña octopus legs, put them on top of the cream and season with olive oil, salt and paprika de la Vera.
