HORCHATA OF TIGERNUTS FROM VALENCIA AND TONKA BEAN 

Crush all the ingredients except Xantana rubber. Put 5 hours in the refrigerator. seep and pass trough a "Superbag". Modify with the xantana rubber and reserve in a cold place.

ROASTED OCTOPUS

Cut the legs of the octopus and clean them. Reserve the head and the end of the legs. Separate the legs in portions of 100 grs. Tipple and steam for 80 min. to 98 C degrees. 
Take out of the bag, clean and roast it directly to the flame. Immerse it in cold oil and settle. For the presentation of the plate, dry it and cut it in the shape of medallions.

PICKLED APPLE WITH HONEY

Mix the honey, the vinegar and water and reserve it.
Peel the apples and cut them into rectangles. Pack it with the marinaded honey for 12 hours. For the presentation, dry and cut it.

Ricard Camarena, the chef and owner of "Arrop" restaurant, presented this "Horchata of tigernuts and tonka beans, with octopus roasted to the flame and pickled apple with honey and vinegar" in "Crea Orxata 2008". It is an offer with roots in the traditional cuisine and it rescues the idea of a cold soup based on salty horchata.