ROASTED OCTOPUS ON POTATO CREAM
The grilled octopus on a bed of potatoes is a more refined variation of the classic octopus and potato salad, ideal both as finger food for an aperitif and as a light fish main course, but plated carefully it can also be included in a menu for special occasions.
In this dish the grilled octopus tentacles are served on a bed of potatoes and garnished with olives and toasted pine nuts.
I tasted it many years ago during a trip abroad and it won me over. I tried to recreate it but something was always missing to reach perfection…
Then this summer I found it again on the menu of a restaurant in my city, I decided to try it and it was just as I remembered.
This time I was clever and immediately called the chef to get all the details!!!!
At this point all that’s left is to cook it together
Grilled OCTOPUS on a bed of Potatoes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs octopus
- carrot (1 medium)
- onion (1 white or yellow)
- celery (1 stalk)
- Half glass dry white wine
- 1 leaf bay leaf
- 12 Gaeta olives (or Taggiasca or Greek)
- 1 tbsp pine nuts
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- 1 bunch chopped parsley
- 1 clove garlic
- 1.1 lbs sweet potatoes
- 1 shallot
- 3 tbsp extra virgin olive oil
- to taste salt
Preparation
Fill a large pot with water and add the celery, carrot, onion and the white wine, then bring to a boil.
At this point immerse the cleaned octopus, from which you have removed the beak, innards and eyes.
Cook it for 45 minutes up to one hour (depending on the weight); the octopus is done when the tines of a fork enter its flesh easily.
Turn off the heat and leave the octopus in the cooking water until completely cooled.
Meanwhile prepare a marinade with the olive oil, a pinch of salt, a pinch of pepper and one tablespoon of chopped parsley with garlic; mix well and pour over the octopus, which in the meantime you will have drained and placed in a bowl.
Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes.
Peel the shallot, rinse it and chop it into pieces; put it in a pan with 3 tablespoons of oil. While it gently browns, peel, wash and cut the potatoes into thin slices.
Add the potatoes to the pan and let cook for 5 minutes, then pour in half a ladle of boiling vegetable broth so that it covers the potato slices.
If you don’t have broth ready and don’t want to prepare it, 1/2 cup of hot water with one tablespoon of milk will work in its place.
Once well cooked, mash them with a fork and pass them through a sieve.
Add a drizzle of extra virgin olive oil and adjust the salt.
In a non-stick pan toast the pine nuts; once ready set them aside.
Take the octopus from the refrigerator and drain it, reserving the marinade. Cook the tentacles 4 minutes per side on a very hot grill, basting frequently with the marinade, then remove them with tongs.
On a plate arrange the potato cream and place the octopus tentacles on top. Serve adding the toasted pine nuts, the pitted olives and a drizzle of oil.
Don’t miss all the tricks to prepare OCTOPUS SALAD with SUPER TENDER POTATOES!
And for a refined but simple variation POTATO and SALMON Salad
STORAGE
The octopus can also be eaten the next day; I do not recommend storing the potatoes. If needed, prepare fresh ones.
For the same reason you can freeze the octopus, but not the potatoes.
TIPS
Every family has its legends about the best method to cook octopus: beating it, freezing it, slow cooking, using a cork… these are just some!
My tip for perfectly cooked octopus: it is essential to let it cool immersed in its cooking water.
