Octopus with roasted bell pepper and chorizo

Name: Octopus with roasted bell pepper and chorizo
Ingredients: 100 ml Water; 100 g Olive oil; 6 g cold gel; 400 g Roasted bell pepper; 20 g Parsley; 12 g Cream gel; 40 g Olive oil; 20 g Chervil; 25 g Ricotta; 900 ml Water; Silicone mold plissé 7; 30 g Bonito flakes; 1 octopus; 1 l Kombu dashi; Chorizo; 10 g kombu; Salt and pepper; 20 g Pomegranate vinegar

This dish consists of: an emulsion of basil and parsley, roasted pepper cream, kombu dashi, octopus tentacles, and chorizo.

Ingredients

100mlWater

100gOlive oil

6gcold gel

20gParsley

20gChervil

25gRicotta

20gPomegranate vinegar

400gRoasted bell pepper

12gCream gel

40gOlive oil

Silicone mold plissé 7

Salt and pepper

900mlWater

30gBonito flakes

10gkombu

1octopus

1lKombu dashi

Chorizo

Preparation

Put the parsley, fennel, and water in a blender and blend until smooth.
Add the remaining ingredients and blend briefly.
Emulsify with the olive oil.

Blend the roasted pepper and the cream gel in the blender.
Emulsify with the olive oil and season with salt and pepper.
Fill a mold with the cream and place in the freezer.

Put the water with the kombu on the heat.
Heat the water to 60°C for 50 minutes.
Remove the kombu, add the bonito, and bring to a boil.
As soon as it boils, pour the mixture directly through a straining cloth.

Cut the octopus tentacles.
Cook the tentacles in the kombu dashi and cook for 14 hours at 71°C in a vacuum pan.
Save the remaining cooking liquid.
Pan-fry the octopus until nicely crispy.
Deglaze the pan with the cooking liquid.