Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina is one of the most well liked of current trending foods on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. They're nice and they look fantastic. Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina is something which I've loved my whole life.

Many things affect the quality of taste from Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pulpo marcado a soplete con Calabaza Ahumada y Lactonesa de Espirulina delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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

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

Instructions 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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