Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina using 6 ingredients and 4 steps. Here is how you cook that.

Vídeo Receta:https://www.youtube.com/watch?v=BYvfMJKTx4cYt=3s

Ingredients and spices that need to be Make ready to make Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina:

1. 1 Cdta Espirulina
2. 1 vaso Aceite de Girasol
3. 1/2 vaso leche
4. 2 Cda sal ahumada
5. Rodajas Calabaza
6. 1 Pulpo Congelado

Steps to make to make Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina

1. Comenzamos la receta elaborando una Lactonesa del súper alimento recomendado por la Nasa (espirulina), para ello cogemos una cucharadita de espirulina y la añadimos en el recipiente de la batidora, agregamos un vaso de aceite de girasol y medio vaso de leche, y comenzamos a batir lentamente hasta que se monta le lactonesa. Una vez terminada, la guardamos en un biberon de cocina y reservamos en el frigorífico
2. Para preparar la calabaza ahumada dulce, solamente tenemos que coger un par de cucharadas de sal ahumada (bote comprado) y las ponemos en una sartén a fuego medio. Sobre la sal ahumada colocamos nuestras rodajas de calabaza y dejamos que la proporción de azúcar que lleva la sal ahuma dase caramelice y que aparezcan los toques ahumados. Cocinamos la calabaza hasta que este tierna.
3. La cocción del pulpo la vamos hacer a baja temperatura, directamente desde congelado, a una temperaratura de 90º, dejandolo en el baño de agua durante 3 horas 30 minutos y obtendremos un pulpo perfecto y en su punto optimo de cocción.
4. Una vez el pulpo cocido, lo vamos a marcar a soplete muy fuerte y procedemos a la finalizacion del plato, donde colocaremos las láminas de calabaza en el centro, encima el pulpo y lo acompañamos con unas gotas de lactonesa de espirulina.

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