To amortize pans and not stain more than necessary, we can go reusing water and saucepans in cooking, although some need to go alone.
we start cooking potatoes with skin and the peeled carrot in salted water for 30 minutes over low heat. Separately, we chop the cooked octopus into three millimeter cubes, except for three slices to decorate and reserve.
Cook the prawns and prawns in boiling water for two minutes and we cool. We can use this saucepan to cook the eggs, cooking them in boiling water for 10 minutes. Both the eggs and the prawns and prawns must be removed and cooled in ice cold water after cooking.
We also cook the squid rings over low heat for 20 minutes —we can reuse the water and the prawn and egg casserole— and cool after cooking.
We cool potatoes, carrots and chop all the ingredients in cubes of three millimeters: prawns, king prawns, squid, gherkins, potatoes and carrots.
We prepare a homemade mayonnaise with an egg, 200 grams of sunflower oil, 50 grams of olive oil, juice of half a lemon and salt, blending with the blender in a glass at maximum power until it emulsifies.
In a bowl, mix all the ingredients until well blendedwe put the point of salt and plate circularly, placing slices of octopus and whole prawns on top.