Carpaccio de pulpo

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Carpaccio de pulpo. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Carpaccio de pulpo is one of the most popular of current trending foods in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. Carpaccio de pulpo is something which I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Carpaccio de pulpo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carpaccio de pulpo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Carpaccio de pulpo is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Carpaccio de pulpo estimated approx 1 día.

To get started with this recipe, we have to prepare a few ingredients. You can have Carpaccio de pulpo using 10 ingredients and 6 steps. Here is how you cook that.

Es un plato impresionante por su vistosidad y su sabor intenso, puedes degustarlo como entrante o comida ligera. #abecedario #micocinaviajera #italia

Ingredients and spices that need to be Prepare to make Carpaccio de pulpo:

1. 1 pulpo de 800g
2. Aceite de oliva
3. Pimentón español
4. Sal Maldon
5. Rúgula
6. Brotes
7. Mayonesa
8. Wasabi
9. Pimienta negra recién molida
10. 1/2 limón

Instructions to make to make Carpaccio de pulpo

1. Coloca el pulpo en la olla express, sin agua.
   Cuando empiece a salir el vapor se deja cocinar por 18minutos. Retira la olla del fuego y deja salir todo el vapor antes de abrir.
   Retira el pulpo de la olla y deja enfriar.
   
   Es importante haberlo congelado previamente y descongelado, así se rompen las fibras de su carne para que resulte más tierna.
2. Mientras cocinas el pulpo toma una botella de agua, córtala como muestra la figura. Abre unos orificios en la parte inferior (base de la botella) para que pueda salir el agua excedente.
3. Coloca el pulpo en un plato y corta los tentáculos con una tijera. Puedes cortar la cabeza a la mitad o en cuartos, es a gusto
4. Coloca la botella sobre un plato. Introduce uno por uno los tentáculos en la botella hasta cubrir el fondo, coloca en el medio los trozos de la cabeza. Presiona con la ayuda de un cucharón para que salga agua y se nivele la carne, irás viendo como en el plato va quedando el agua sobrante. Repite esta operación hasta que no te quede más pulpo.
5. Corta en tiras el espacio sobrante de la botella. Dóblalas hacia adentro ejerciendo presión. Ahora envuelve con papel film la botella y congela durante 12 horas mínimo.
6. Retira el film y el plástico. Córtalo en rodajas y colócalo sobre el plato. Mezcla la rúgula con los brotes y dispónlos en el centro. Añade pimienta y pimentón dulce. Decora con unos puntos de mayonesa y wasabi. Baña con hilos de aceite de oliva, gotas de limón y esparce alrededor sal maldon (escamas)

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So that is going to wrap this up for this special food Steps to Prepare Quick Carpaccio de pulpo. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!