40 g potato for purée
30 g Galician octopus cooked and cut up
30 g slice of San Simón da Costa
1 teaspoonful of mix of paprika and cayenne pepper
1 ml garlic and paprika sauce
1 pinch of coarse salt
1 beaten egg
1 cornflour for batter
Plenty of oil for frying
Little bunch of tender curly endive
Cook potato, put in manual food mill and, while still hot, make a ball and fill with previously cooked octopus. Add salt and a splash of garlic and paprika sauce, close potato ball and dip in beaten egg and cornflour. Put in fridge to cool.
Mark strip (approximately 1 cm thick and 6 cm long) of San Simón cheese in non-stick frying pan.
Crisp on one side only.
At time of serving, fry potato ball in hot oil over a low flame to that it turns golden brown and the heat reaches inside. Serve on plate, sprinkle with paprika, with cheese and leaf of curly endive at the side.