Potato and octopus coulant with crunchy paprika

Coulant de patata y pulpo con crujiente de pimentón

With an ingredient as simple as potatoes we can reinterpret the most famous dish in Galicia, octopus a feira. The sweet paprika, the oil, the octopus and some good quality potatoes become a coulant that will not miss an egg yolk so that when you break it it spreads like every known coulant.

Ingredients: 4 people
  • 2 cooked octopus legs
  • sal maldon
  • 1 tbsp. La Vera paprika dessert
  • Virgin olive oil
  • 4 egg yolks
To make the potatoes:
  • 1 kg medium Kennebec potatoes
  • Olive oil
  • Salt and pepper
For the crispy paprika bread:
  • 100g Panko bread
  • Olive oil
  • 1 tsp of La Vera paprika dessert.
  1. In the 20 cm Optima pot we are going to boil the well-washed potatoes for 20-25 minutes, depending on the size. If we prick with the tip of a knife we ​​will know that the potatoes are cooked.
  2. While the potatoes are cooking, separate the yolks from the whites and keep them in the refrigerator. Cut the octopus legs into thin slices and reserve on a plate covered with plastic wrap.
  3. To make the crispy bread, put a little oil in the 22 cm Magma frying pan and the panko bread along with the Vera paprika. Mix well and just when the aroma of paprika begins to be noticed, remove from heat and set aside.
  4. Peel the potatoes and mash with a fork or potato masher, season with salt and pepper and a good splash of olive oil.
  5. Preheat the oven to 200ºC, heat up and down.
  6. Place a sheet of baking paper on a tray and grease a medium-sized plating ring with oil.
  7. Using a spoon, fill a first layer of mashed potato inside the ring, make a hole with the spoon to put the egg yolk, carefully cover with another layer of mashed potato until the entire plating ring is filled. Do the same with the rest of the coulants.
  8. Bake the coulants for about 5 minutes.
  9. Place a layer of octopus slices in a circle at the base of the plates, top with a little Maldon salt and a little olive oil.
  10. Carefully place the coulant on top of the octopus that we have on the plate and cover with more slices of octopus. Season with salt and pepper, add a little olive oil and sprinkle with the crunchy paprika bread on top. Serve immediately.
COULANT-OCTOPUS-WITH-CRUNCHY-PAPPY-(13).jpgPHOTOSHOP4 Photographs and recipe by Silvia .

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