Recipe of borage with octopus and foam

Enjoy this recipe with our Anayón Chardonnay.


Borage with octopus and foam

Author Miguel Ángel Revuelto Lanaspa


  • 400 g Borage
  • 4 Octopus legs
  • Octopus cooking water
  • 1 Onion in brunoise
  • 2 Chopped garlic
  • 100 ml Virgin olive oil
  • 10 g Flour
  • 1 Siphon charge


  • Freeze the octopus legs for 24 hours. Defrost to room temperature.
  • Heat water in a pot, when it begins to boil, add the octopus and boil for 1 minute. Remove for 1 minute. Repeat this operation 3 or 4 times, then leave in the water and boil over a medium-high heat for 45 minutes.
  • In the octopus water blanch the borage cut into fine sticks. Arrange the borage in nests and reserve.
  • Cut the remainder of the borage into small cubes and fry with the onion and the garlic. Bind the ingredients with a small amount of the octopus broth.
  • Add the octopus legs chopped into slices.
  • Reduce small amount of octopus broth by half and load into a syphon with 1 charge.


To assembly: place the tips of the octopus legs on a plate with a nest of borage and the octopus stew and a small amount of the borage foam.

Miguel Ángel Revuelto Lanaspa

Miguel Angel Revuelto

Miguel Ángel says that he become a cook thanks to Santiago Carrascón, his first head chef at Hotel Oriente. Once trapped in a world he is passionate about, he worked in several kitchens at luxury hotels until he arrived to Casino Montesblancos, first, and then to the Gayarre. During twenty-eight years he defended the borage and the rest of vegetables of Saragossa’s garden, as nobody has done before. Since the middle of 2016, after a period in China, he cooks “in Galician” in a Saragossa’s tavern.

The recipe of borage with octopus and foam as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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