Ingredients
- For the salpicón:
- 2 small Harlequin octopus tentacles (200 g)
- 8 fresh prawns
- 1 tin of conservas de Cambados mussels
- 1 tin of razor clams al natural conservas de Cambados
- 1 tin of cockles al natural conservas de Cambados
- 10 sprigs of chives
- Chervil or parsley
- 2 bay leaves
- 1 handful of Gordal green olives
- 1 tomato
- ½ green pepper
- 1 sweet Figueres (or Roskoff) onion
- 1/2 lemon ( juice and zest)
- 100% Picual olive oil
- For the avocado bavaroise:
- 1 avocado
- ½ lemon
- 100 ml florette cream
Instructions
- Wash the prawns thoroughly in cold water. Remove the head, shell and intestine.
- For the salpicón, chop the herbs and lemon zest. Cut the tomato, onion and pepper into julienne strips. Add the canned seafood, reserving a little of the escabeche sauce and juice al natural.
- Prepare the sauce by mixing olive oil, lemon and a little al natural and escabeche juice. Season and add the dressing to the seafood salad.
- Prepare the avocado bavaroise: blend the avocado and add the lemon juice. Whip up the florette cream, then add the avocado. Season to taste.
- On a non-stick pan, grill the octopus over a low heat, covered, for 10 minutes per side. Grill the prawns on a high heat for 1 – 2 minutes per side.
- Serve with a generous spoonful of avocado bavaroise across the plate. Arrange the cold seafood salad in the centre, then complete the salpicón with the octopus and the hot prawns.
Recipe: Johan Tisserand
Photo: Ramunas Astrauskas
