VASK Recipe: Pulpo a la Gallega
The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.
Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.
Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.
The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.
Tradional Pulpo a la Gallega
(10 pax)
Octopus
2500 grams Octopus
x grams salt
Elaboration:
- Dip octopus twice in boiling water.
- Boil for 1 hour. Drain and cut tentacles.
- Season with salt and pepper.
Potatoes (10 Pax)
2000 grams Potatoes
Elaboration:
- Peel and slice potatoes.
- Boil potatoes using the same water for the octopus.
Plating:
x g Paprika Sweet and Spicy
x ml Extravirgin Olive Oil
In a plate put the potatoes and put the octopus on top. Drizzle with olive oil and sprinkle with paprika.
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Modern Pulpo a la Gallega
(10 pax)
Octopus
2500 grams Octopus
x grams salt
Elaboration:
- Dip octopus twice in boiling water.
- Boil for 1 hour.
- Drain and cut tentacles.
- Season with salt and pepper.
- Sear both sides in high heat.
Crispy Paprika (10 pax)
5 grams Paprika
75 grams Breadcrumbs
25 ml Olive Oil
Elaboration:
- Saute paprika in olive oil.
- Add breadcrumbs and incorporate well.
- Remove from heat keep stirring and add more paprika.
Potato Foam (25 pax)
750 grams Potato
3 pcs Eggs Whites only
1 g Xantana
150 ml Water From used to boil the potato.
150 ml Olive oil Extra Virgin
Elaboration:
- Boil potatoes.
- When cooked strain and add 3 eggwhites and 1 of xantana.
- Add potato stock.
- Add olive oil.
- Transfer to a chiffon.
- Use 2 charges.
Plating:
Put foam on plate then put the octopus on top of the foam. Sprinkle with sweet and spicy paprika.
Drizzle with oil, salt and crispy paprika. Top with micros and smoke using a smoke gun.
