1 octopus leg weighing approximately 200 gr.
20 gr wheat flour
Clean out the octopus leg, sucker by sucker, with a tooth pick. Vacuum-pack inside a bag and cook in a steam oven at 95º for an hour and twenty minutes. Leave to cool. Lightly flour and fry.
Cream of sweet potato
50 gr Gáldar yellow sweet potato
2 gr butter
8 gr cream
Boil the sweet potato in salt water. Once thoroughly cooked, drain and save the cooking water. Place the sweet potato in a blender together with the butter, cream, and 40 grammes of the cooking water. Blend to a creamy texture. Add more salt if required.
Thai Mojo sauce
1 bunch of coriander
10 gr cashew nuts
1 tea spoon of Dijon mustard
1 clove of garlic
10 gr extra virgin olive oil
100 ml coconut milk
3 gr green curry paste
Split the coriander leaves and place them in the blender together with the mustard, the clove of garlic (without the seed), the cashew nuts, oil and salt. Mash all the ingredients into a fine paste.
Heat up the coconut milk in a pot and add the green curry paste. Once diluted, add the mojo sauce and blend in together without boiling.
Guillermo Ramírez explains how his idea came about: "This is a simple but highly contrasting recipe, in which I wanted to give the octopus from our coasts the recognition it deserves. Thoroughly cooked and then fried octopus meat is a delicacy for the palate, and has an exquisite taste. It gives us the flavour of the seas, together with the flavour of the land, thanks to the yellow sweet potato from Gáldar, which has its own sweet nuances, together with the slightly spicy Thai mojo sauce, with its subtle coriander and coconut flavour. This whole mixture creates an exquisite dish with a unique flavour.
I love to mix flavours, be they sweet, salty, bitter or spicy - for me that mix of sweet and spicy is great! The philosophy at my restaurant is "sharing is living", and a little bit of cheekiness, too ;)"
31º 'Dish-enhancing' secret ingredient
Gáldar sweet potato
The Gáldar sweet potato is another of the products offered by the nutrient-rich soil at the north of the island. Its sweet taste makes it a great ingredient in traditional Canarian dishes, from sancocho to XXXX. The Gáldar sweet potato is also one of the tasty ingredients commonly used in the region’s rich confectionery, wherever the imagination takes it, featuring in anything from ice-cream to artisan trout.
*Visiting Gáldar? Check out the region’s full culinary flavours at Gáldar Farmers' Market.