A much-loved seafood second course by me and everyone who sits at my table is Roasted Octopus.
In this recipe, the octopus will be grilled for a few minutes after being boiled and having its tentacles curled. When the water boils, briefly immerse the tentacles a couple of times to curl them before continuing to cook in water.
Why do I want to offer you this recipe as the best? Because I accompany the roasted octopus with a potato puree seasoned with a secret ingredient that makes it special.
Curious?
I remember having a YouTube channel where you can follow my video recipes.
Easy recipe.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Grilling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs octopus
- 2.2 lbs potatoes
- 1 1/4 cups milk
- 3 1/2 tbsp extra virgin olive oil
- 1 oz brined black olives
- 1 oz capers in oil
- 1/4 cup butter
- to taste salt
- to taste pepper
Tools
- 1 Potato Masher wenrescry
Preparation
boil some water in a pot. Once boiling, take the octopus by the head and dip the tentacles into the water for a few seconds two or three times to curl them;
Place the octopus head down and tentacles up to cook, then add a teaspoon of salt; lower the flame slightly, cover with the lid, and cook for 40 minutes. Test with a fork tine. If the octopus is tender, turn off the flame;
Leave it immersed in its cooking water until it cools;
Place it on a plate and once cooled, cut the tentacles;
In a bowl, mix oil, salt, and pepper. Pour the dressing over the tentacles, cover with plastic wrap and let it rest for 20 minutes at room temperature;
Heat the grill and cook the tentacles for 3 minutes on each side;
Serve the octopus on a potato puree. Peel the potatoes, cut them into three parts, wash, and put them in a saucepan with plenty of salted water;
Bring to a boil. Once boiling, cover the pan and let them cook on medium heat for about 20 minutes;
Mash them, add butter, salt, and pepper, and mix vigorously;
In a blender, chop olives, capers, and a tablespoon of oil. Form a creamy paste;
Add this mixture to the puree and mix;
Place the flavored puree with the olive and caper mixture at the bottom of the plate, the roasted tentacles on the puree, the oil, salt, and pepper sauce, and the dish is ready.
Keep in the fridge for 1 day.
