Pulpo a la parrilla con acelgas estofadas, curry verde picante y guarnición de piña asada
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Ingredientes
- 1 ea Octopus, patted dry and seasoned
- 1 qt Coconut Water
- 5 oz Ginger, no skin, chopped
- 1 pt Shallots, minced
- 1.5 sticks Lemongrass, chopped
- 1 Tbsp Miso Paste
- 1 Tbsp Soy Sauce
- 2 ea Jalapeno, halved and seeded
- 1/2 cup Rice Wine Vinegar
- 1 cup Water
- 2 qt Spinach, blanched, shocked and chopped
- 1/2 Pineapple, cleaned and burnt on grill
- 1 cup Basil, leaves picked
- 1 cup Mint, leaves picked
- 1/2 pt Cilantro, leaves picked
- 1 qt Swiss Chard, leaves only
- 1 pinch Chives, minced
Preparación de la receta
- Bring a pot of water to a boil, and blanch the spinach for 1 minute.
- Set up an Ice bath and shock the spinach to stop the cooking process. Once spinach is cold, set aside on a towel till use.
- Blend the spinach with a touch of water till it becomes super smooth. Store till use.
- In a medium-sized pot, on medium heat, add canola oil, ginger, shallots, lemon grass, and jalapenos and sweet this till everything is translucent.
- Add to the mix coconut water, soy sauce, miso paste, and herbs and whisk everything, and set on low heat for 10 minutes.
- Strain the liquid and reserve till use, and discard the mixture.
- In a blender add 1 qt of the curry base from above, and 4 tbls of spinach puree and use a low speed till everything is incorporated. Adjust seasoning if needed, and store till use.
- Season the octopus with olive oil, salt, pepper, and some smoked paprika, transfer to a hot gill, and make sure to get both sides charred.
- While the octopus is cooking on the grill. In a saute pan braise the swiss chard with a touch of oil, salt and pepper and hold the product till use.
