2 cans of octopus in olive oil, 1 leek, piquillo peppers, 12 almonds, varied lettuces, olive oil. FOR THE DOUGH: pre-boiled corn flour, 120 ml of whole milk, 35 g of butter, salt.
Heat the milk and the butter. Once reached 60ºC, add 250 g of pre-boiled cornflour and a pinch of salt. Stir well the mixture in order to obtain dough without lumps. Make small flat round cakes of about 60 grams of weight. Brown them on a griddle with some drops of olive oil. Set aside.
Cut the leek into slices and 8 piquillo peppers into strips. Sauté them briefly on a high heat with two tablespoons of olive oil. Add the contents of the octopus cans and carefully place them on top of the corn pancakes. Garnish with dressed lettuce, previously mixed with a handful of almonds.