Speciality: Grilled octopus “in the Galician style” with a touch of mex
Boil the octopus in the traditional way and set aside Make a traditional ‘ajada’, one part is reserved and the other part is made into a garlic powder. A spicy paprika emulsion and guacamole are also made. It is plated up by browning the octopus in a frying pan, adding a few touches of the paprika and guacamole emulsion, a few mini-leeks and sprinkling the ‘ajada’ powder over the browned octopus.
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