Hello friends, today I offer you this delicious grilled octopus on potato cream to prepare as a main course for lunch or dinner. A very simple but impressive recipe. The octopus has two cookings: it is first boiled and then seared on the grill. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Portions: 3People
- Cuisine: Italian
Ingredients for grilled octopus on potato cream
- 1 octopus (1.3-1.5 lbs)
- white wine vinegar
- water
- 2 celery stalks
- 1 carrot
- 1 onion
- 3 boiled potatoes (medium size)
- extra virgin olive oil
- fine salt
- black pepper
- chopped parsley
Tools
- 1 Saucepan
- 1 Grill
- 1 Blender
Steps for grilled octopus on potato cream
To make this delicious main course, you must first cook the octopus. Clean the octopus and cook it in boiling water with 1 tablespoon of white wine vinegar and the aromatics (celery, carrot, onion) for about 40–50 minutes until tender. Then let it cool in its cooking water to keep it soft. Meanwhile, prepare the potato cream. Cook the potatoes in water ahead of time; when they are boiled, peel them while hot, cut them, and put them in a blender with extra virgin olive oil, salt and pepper, and blend until you obtain a smooth purée. If needed, add a little cooking water or a splash of milk. Set aside. Take the cooled octopus, cut the tentacles, brush them with a little extra virgin olive oil and grill them on a very hot griddle for a few minutes per side. Take the serving plate and spread a few spoonfuls of the potato cream on the base and place the grilled octopus tentacles on top. Drizzle with a little more oil, sprinkle with chopped parsley and serve. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The octopus can be cooked well in advance; at serving time you only need to give it the second cooking and then sear it on a griddle. The potato purée can be substituted with broad bean purée, pumpkin, peas, chickpeas or bean purées.
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