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Patata, pulpo, tocino y dos salsas
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Recipes by Cullera de Boix

Patata, pulpo, tocino y dos salsas

Nivel de dificultad: Media

Personas: 4

Tiempo de presparación: 1h 30'


Ingredientes

  • 3 patatas medianas, cortadas tipo bravas
  • 1 diente de ajo
  • 150 g de panceta
  • 1 ramita de tomillo fresco
  • 300 g de patas de pulpo hervidas, cortadas en rodajas
  • sal
  • pimienta negra
  • aceite de oliva virgen extra
  • sal Maldon

 

Para el romesco:

  • 200 g de almendras, tostadas y peladas
  • 200 g de avellanas, tostadas y peladas
  • 10 rebanadas de pan (baguette) tostado
  • 3 cabezas de ajo, asados ​​y pelados
  • 5 tomates maduros, asados ​​y pelados
  • sal
  • pimienta negra
  • 200 ml aceite de oliva virgen extra
  • 4 cucharadas de pulpa de ñora

 

Para el alioli de azafrán:

  • 1 cabeza de ajos, asados ​​y pelados
  • 1 yema de huevo
  • 1 huevo
  • 200 g de aceite de oliva virgen extra
  • sal
  • hebras de azafrán

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Preparación

Coced las patatas al horno con aceite de oliva virgen, sal y el ajo picado, a 170 ºC, 30-40 min, hasta que estén cocidas. Cocedlas tapadas con papel de aluminio, para que no se quemen.

Para el romesco: triturar todos los ingredientes hasta conseguir una mezcla homogénea.

Salpimentar el tocino y hervir en agua con el tomillo, hasta que esté cocido y tierno. Otra manera de cocer el tocino es confitarlo en aceite de girasol a fuego lento, pero tardará mucho más que si lo hervimos.

Para el alioli: triturar el ajo asado, el azafrán, la sal, el huevo y la yema. Ir añadiendo el aceite poco a poco hasta conseguir que se ligue.

Saltead el tocino en láminas, añadid las patatas y poner el pulpo al final. Saltearlo 2 min. Ponedlo en el plato y añadid el romesco y el alioli en forma de gotas.

Poner un poco de sal Maldon encima.

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