Instructions for making Garlic Aioli:
In a food processor, add the eggs, garlic, vinegar, and salt. Turn on and while the appliance is running, slowly add the olive oil until the mixture begins to emulsify and form a thicker consistency. Adjust with salt for desired taste.
Instructions for cooking rice:
Cook the rice as you would normally cook white rice (about 10 min). Once rice is cooked and slightly cooled down, shape rice using ring molds into 2oz “pucks”. Then begin by heating up the olive oil in a cast iron or non stick skillet. Fry each piece for 1-3 minutes or until each side develops a golden brown crispy layer.
To sear the octopus:
Sear the octopus in the same cast iron pan on medium heat until octopus develops, a nice golden brown exterior (1-2 minutes).
To assemble the Montadito:
Add a dollop of the garlic aioli on top the rice puck. Spread the blood sausage on top, followed by the slices of warm crispy octopus. Garnish with microgreens and serve.
Enjoy with a glass of Cava or Albariño!