Pani Puri relleno de Ensaladilla de Pulpo
Serves 4
Directions
- 1Hard boil the egg in a saucepan.
- 2Boil the potato and carrot in a separate pot.
- 3Prepare the paprika mayonnaise by combining mayonnaise and paprika in a tall container and blending until smooth.
- 4Peel the cooked egg and potato.
- 5Chop the cooked egg, potato, and carrot into small pieces and add to a mixing bowl.
- 6Sear the octopus legs in a pan with a little oil.
- 7Dice the cooked octopus finely and add to the bowl with the other chopped ingredients.
- 8Season with salt, mash the mixture slightly with a fork to combine, and fold in the paprika mayonnaise.
- 9Refrigerate the mixture until cold.
- 10Deep fry the pani puri pellets until they puff into golden spheres.
- 11Poke a hole in each puri and pipe the chilled octopus salad mixture inside.
- 12Top each with a slice of octopus, a drop of extra virgin olive oil, and a sprinkle of paprika to serve.
Ingredients
- 1 whole egg
- 1 whole potato
- 1 whole carrot
- 3 tbsp mayonnaise
- 1/2 tsp paprika, ground
- 2 whole octopus leg, cooked
- salt (optional)
- 4 whole pani puri pellets
- extra virgin olive oil (optional)
Equipment
saucepanpotimmersion blendermixing bowlknifefrying panpiping bag
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