{"id":17021,"date":"2020-03-26T09:34:22","date_gmt":"2020-03-26T08:34:22","guid":{"rendered":"https:\/\/www.vichycatalan.com\/?p=17021"},"modified":"2020-03-26T09:34:22","modified_gmt":"2020-03-26T08:34:22","slug":"pulpo-a-la-brasa-con-parmentier-de-patata-y-aceite-de-pimenton","status":"publish","type":"post","link":"https:\/\/www.vichycatalan.com\/pulpo-a-la-brasa-con-parmentier-de-patata-y-aceite-de-pimenton\/","title":{"rendered":"Pulpo a la brasa con parmentier de patata y aceite de piment\u00f3n"},"content":{"rendered":"<p><strong>Ingredientes para 4 personas<\/strong><\/p>\n<p><span style=\"font-weight: 400\">Para el pulpo<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">1 pulpo de 1 kg aprox<\/span><\/li>\n<li><span style=\"font-weight: 400\">2 litros agua Vichy Catalan<\/span><\/li>\n<li><span style=\"font-weight: 400\">2 hojas de laurel<\/span><\/li>\n<li><span style=\"font-weight: 400\">4 granos de pimienta negra<\/span><\/li>\n<li><span style=\"font-weight: 400\">1 diente de ajo con piel machacado<\/span><\/li>\n<li><span style=\"font-weight: 400\">Sal<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Para el aceite de piment\u00f3n<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">100 gr aceite de oliva virgen extra\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400\">1 cucharadita piment\u00f3n dulce<\/span><\/li>\n<li><span style=\"font-weight: 400\">\u00bd cucharadita piment\u00f3n picante<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Para la parmentier de patata<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">0,8 kg de patata<\/span><\/li>\n<li><span style=\"font-weight: 400\">1 litro de agua Vichy Catalan<\/span><\/li>\n<li><span style=\"font-weight: 400\">Sal<\/span><\/li>\n<li><span style=\"font-weight: 400\">50 gr mantequilla<\/span><\/li>\n<li><span style=\"font-weight: 400\">75 gr nata l\u00edquida culinaria<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Otros<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400\">Cristales de sal<\/span><\/li>\n<li><span style=\"font-weight: 400\">Caviar de aceite<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400\"><strong>Elaboraci\u00f3n.<\/strong> <\/span><\/p>\n<p><span style=\"font-weight: 400\">Para el pulpo<\/span><\/p>\n<p><span style=\"font-weight: 400\">En una olla poner el agua Vichy Catalan junto con el ajo, el laurel, los granos de pimienta y una buena pizca de sal. Cuando empieza a hervir, asustar 3 veces el pulpo\u00a0 en introducirlo en la olla. Cocerlo hasta que al pincharlo con un palillo notemos la textura tierna ( 45-55 min.) Una vez elaborado, retirarlo y dejarlo enfriar.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Cuando est\u00e9 fr\u00edo, separar las patas y marcarlas a la parrilla, a la brasa o a la sart\u00e9n. Cortarlas e rodajas y reservar.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Para el aceite de piment\u00f3n.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Mezclar bien el aceite con los dos pimentones y reservar en un recipiente o introducirlo en un biber\u00f3n de cocina.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">Para el parmentier de patata.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Pelar y lavar las patatas. Ponerlas en una olla junto con el agua Vichy Catalan y dejarlas hervir. Una vez elaboradas las patatas, colarlas y reservar unos 100 gramos del agua de la cocci\u00f3n. Una vez bien escurridas, volverlas a poner en la misma olla, a\u00f1adir la mantequilla, el agua de la cocci\u00f3n reservada, la nata l\u00edquida y una pizca de sal. Y trabajarlo con la esp\u00e1tula, de modo que quede una textura cremosa<\/span><\/p>\n<p><span style=\"font-weight: 400\">Para el montaje.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400\">En un plato hondo poner un cuchar\u00f3n del parmentier caliente, encima a\u00f1adir las rodajas de pulpo a las que previamente hemos dado un toque de calor. Terminar el plato ali\u00f1ando con el aceite de piment\u00f3n, unos cristales de sal y el caviar de aceite.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para 4 personas Para el pulpo 1 pulpo de 1 kg aprox 2 litros agua Vichy Catalan 2 hojas de laurel 4 granos de pimienta negra 1 diente de ajo con piel machacado Sal Para el aceite de piment\u00f3n 100 gr aceite de oliva virgen extra\u00a0 1 cucharadita piment\u00f3n dulce \u00bd cucharadita piment\u00f3n picante [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":17022,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[98],"tags":[142,137,230,231,232,233,214,208,71,37],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pulpo a la brasa con parmentier de patata y aceite de piment\u00f3n - 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