Toasted baby octopuses on leek velouté.
I present today a versatile dish: a finger food that can also be served as an appetizer or a main course.
A complete dish with proteins, carbohydrates and fiber. A refinement in both flavor and presentation.
You will amaze your guests, it takes very little time to prepare, and even those with little experience at the stove will be able to make a great impression.

Suggested for you:

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

2 lbs baby octopuses (small)
2 leeks
1 shallot
11 oz potatoes
2 cups + 1 tbsp + 1 tsp milk
1 tsp bouillon cube
to taste thyme
to taste salt
3 tbsp extra virgin olive oil
to taste pepper

Tools

Frying pan
Pot
Immersion blender
Cutting board
Knife

Preparation of Toasted Baby Octopuses on Leek Velouté

Start by choosing small, fresh octopuses.
Clean them and detach the tentacles one by one from the head, which we won’t need.
Clean and peel the leeks, the shallot and the potatoes.
Take a pot and add the sliced leeks,
Peel the potatoes and cut them into cubes, add them to the leeks, and finally…
Peel the shallot, slice it and put it in the pot together with …
one teaspoon of homemade bouillon, or a bought one if you don’t have it.
Pour in the milk, in the right quantity.
And let it cook until the potatoes are tender.
When cooked, blend directly in the pot, adjust salt and pepper and keep warm.
Now it’s the octopuses’ turn.
Heat a nonstick pan very well, and as soon as it’s hot, drop in the tentacles; you’ll notice they start to sizzle.
Using a spatula, turn them several times.
When they have changed color, pour some olive oil over them,
Cover immediately, otherwise the oil might splatter.
Let cook for 3 minutes, then remove from the heat, uncover and turn them, or even toss them in the pan.
For this it would be best to watch the video to understand the motion.
Cook for another 4 minutes.
Now they’re ready, we just need to plate them.
If you want to serve it as a main course use a soup plate: put a little velouté and on top the toasted tentacles with thyme; this will make about 4 servings, whereas if…
you want to make finger food use small cocottes, and you’ll get about twice as many servings.
Here are the Toasted Baby Octopuses on Leek Velouté