Pulpo Kapadokia

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Una pata de pulpo 300 g

100 g de patata

2 g de ajo

10 g de aceite de oliva

1 cucharada de pimentón dulce

Pizca perejil picado

Mayonesa casera

Especias chimichurri (perejil, orégano, ají molido, ajo seco granulado, pimienta blanca y pimentón)

Panco frito

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Cocemos las patas de pulpo al vacío durante 5 horas a 77º.
	
Cocer la patata durante 20 min, machacarla y añadir un sofrito con el ajo, el pimentón dulce y sal hasta crear la textura deseada.
	
Para la mayonesa de chimichurri, simplemente añadimos las especias a la mayonesa casera hasta obtener el color o la intensidad de sabor deseada.
	
Por último, marcamos la pata de pulpo a la parrilla para que le de ese toque a brasa y procedemos al emplatado.


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