"Surf & Turf" from Spain

Chef Ana Maria Quinsac opened her restaurant 'AQ' in the heart of Tarragona, Spain, six years ago. Tucked away behind the old city walls, AQ's atmosphere is unique and modern - just like the food. One of the restaurant's biggest hits is Quisnac's unique octopus dish. It's a favorite among guests, and she shows us how to make it.

Recipe

Octopus and Potato Tart with Eggs and Bratwurst

Ingredients:

100g Potatoes

1 Egg

2 Strips of bratwurst or blood sausage

1 Tomato

70g Octopus, cooked and sliced

Sweet paprika and extra virgin olive oil

Preparation:

Cook the potatoes in boiling water with oil and salt, puree them and then add a few drops of the water and olive oil back into the mixture.

Drizzle the tomatoes with olive oil and roast them in the oven, then puree them too.

Line a round metal mould (9 cm diameter, 4.5 cm high) with strips of bratwurst

Then spoon the potato puree into the mould and form a hole in the middle.

Put an egg yolk into the middle of the hole, then pour the tomato puree over the yolk.

Place the octopus strips on top so that they cover the entire surface.

Put the mould into an oven heated at 180 degrees Celsius for 2 minutes.

Put the mould onto a plate and then remove it.

Season the dish with sweet paprika, sea salt and a little olive oil before serving.

*When you cut into the tart, the egg yolk will pour out and mingle with the other ingredients and flavors.