If you are looking for a refined yet simple seafood main course, grilled octopus on corn cream is the perfect choice. The roasted octopus, golden and crispy on the outside yet very tender on the inside, meets the velvety sweetness of the corn and potato cream, enhanced by a fresh note of ginger and the slightly smoky touch of paprika.
An elegant and balanced dish, where flavors and textures blend in perfect harmony, capable of winning over even the most discerning palates.
Grilled octopus on corn cream is perfect for a special occasion or for a holiday seafood menu: if you are thinking about the Christmas Eve menu or the New Year’s Eve dinner, you can serve it as a main course or, in smaller portions, as a gourmet appetizer. A stylish alternative to the classic octopus and potatoes or seafood salad, which will bring a modern touch to the table without sacrificing traditional flavors.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Grill, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 265.99 (Kcal)
- Carbohydrates 20.78 (g) of which sugars 5.63 (g)
- Proteins 25.10 (g)
- Fat 9.83 (g) of which saturated 1.90 (g)of which unsaturated 1.29 (g)
- Fibers 1.99 (g)
- Sodium 342.97 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Roasted Octopus on Corn Cream
- 2.2 lbs octopus (fresh or frozen)
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 pinch salt
- 1 drizzle extra virgin olive oil
- 7 oz potatoes
- 5.6 oz corn, sweet, canned, drained
- 1/2 tablespoon fresh ginger (grated)
- 1 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 3.4 oz vegetable broth (about)
- 1 tablespoon lemon juice
Tools
- 1 Pressure Cooker
- 1 Cutting Board
- 1 Knife
- 1 Grill Pan non-stick
- 1 Oil Sprayer
- 1 Cutting Board
- 1 Knife
- 1 Grater
- 1 Pot
- 1 Immersion Blender
How to Prepare Grilled Octopus on Corn and Potato Cream
To prepare grilled octopus on corn cream, first boil the octopus with an onion, a carrot, and a stalk of celery. There are several methods to keep it tender. I use the pressure cooker and always have good results; if you have one, follow the instructions found here.
If you don’t have a pressure cooker, I recommend cooking the octopus “in its own water,” as indicated in this recipe. Otherwise, for a traditional cooking method, bring plenty of unsalted water to a boil with the vegetables, then dip in the octopus, cover with a lid, and boil over low heat for about 40 minutes (for a 1 kg octopus). Whatever cooking method you choose, once cooked, let the octopus cool in its water before draining it and add salt only at the end of cooking.
While the octopus cooks and cools, prepare the corn and potato cream. Peel the potatoes and cut them into cubes (1). Peel the ginger root and grate a piece to get about half a teaspoon (2). Pour 2 tablespoons of oil into a pot and add the grated ginger and smoked paprika (3).
Let it sauté over low heat for about a minute, then add the potatoes and drained corn (4). Season with salt and let it cook for a couple of minutes, then add the hot vegetable broth (5). Cook the corn and potatoes over low heat with the pot covered for 15-20 minutes, until the potatoes are soft (6).
Transfer the mixture into the immersion blender jug immersion blender and add a few drops of lemon juice (7). Blend everything with the immersion blender, adding, if necessary, a little water or broth (8). You should get a thick and homogeneous mixture, but not too liquid (9). It’s best to add water or broth very gradually.
When the octopus is warm, drain it and cut the tentacles, slicing them at the base (10). For this recipe, usually only the tentacles are used (11), you can cut the heads into pieces and use them for a octopus salad or a seafood salad. Dry them well with a paper towel (12).
Place a grill pan or a non-stick pan on the stove and spray it with a little extra virgin olive oil (13). If you don’t have an oil sprayer, you can grease it with a kitchen brush. When the pan is hot, place the tentacles on it (14) and let them cook over high heat for 2-3 minutes, then turn them to the other side (15).
Cook them for a couple of minutes, until they are golden and slightly crispy on the outside (16). If the corn and potato cream has cooled, briefly reheat it on the stove and warm it through. Then divide it among the 4 serving plates, creating an even layer (17). Finish with the grilled octopus tentacles and a little grated lemon zest (18).
Serve the grilled octopus on corn cream immediately, either as a main course or as a seafood appetizer (by halving the portions).
Storage
The octopus can be boiled in advance and stored in the refrigerator until ready to finish. The corn cream also lends itself to advance preparation: gently reheat it and grill the octopus just before serving.
The octopus can be boiled in advance and stored in the refrigerator until ready to finish. The corn cream also lends itself to advance preparation: gently reheat it and grill the octopus just before serving.
Tips and Variations
If you don’t like ginger and/or paprika, you can omit them or replace them with a clove of garlic (whole, to be removed before blending the cream) and/or a pinch of chili powder.
