- Octopus Terrine with Bacon, Iberian Ham and Brava sauce (Tarrina de Pulpo con Bacon, Jamon Iberico

Cut a piece of frozen octopus 1 cm thick. We seal it on the grill and we booked it. We also cut a few slices of bacon and bake them until crisp and reserved. We cut a few slices of Jamon Iberico and we booked. We put bacon slices on the octopus and bake at low temperature. Once tempered we serve on a plate and we put a few sheets of Iberian Ham and decorate with some sprouts and the wild sauce.

Cortamos una pieza de pulpo congelada de 1 cm de grosor. Lo sellamos en el grill y reservamos. Tambien cortamos unas laminas de bacon y los horneamos hasta que queden crujientes y reservamos. Cortamos unas laminas de Jamon Iberico y reservamos. Montamos en el pulpo unas laminas de bacon y horneamos a baja temperatura. Una vez templado servimos en un plato y le ponemos unas laminas de Jamon Iberico y decoramos con unos germinados y la salsa brava.