This octopus appetizer on potato cream is designed for special occasions. It’s exactly the kind of recipe that’s very handy when you have guests. Why? Because it’s simple to make, looks impressive on the table and, above all, it’s very convenient since it can be prepared in advance without losing any flavor. I really like serving appetizers in shells; I find they immediately make the dish look more elegant and refined. On the blog you can find the potatoes in a shell and the plaice in a shell, but this version with octopus quickly became my favorite. The octopus can be cooked ahead of time, the potato cream is ready in a few minutes and assembly is simple. When serving you only need a quick pass in the oven. The result is a delicate but tasty appetizer, elegant in presentation and really delicious — perfect when you want to play it safe. Guaranteed success!
Other appetizers for special occasions that I recommend you try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 10 pieces
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the octopus appetizer
The quantities indicated are for preparing 10 shells, which are perfect for 5 people: two shells per person.
If the octopus you have is larger, any leftovers are perfect simply dressed with olive oil, lemon and parsley. Of course, in that case allow a bit more cooking time. For example: mine weighed about 1.9 lb (850 g) and I cooked it for 40 minutes.
- 1.1 lb octopus
- 1.1 lb potatoes (weight net of waste)
- zest of one lemon (untreated (unwaxed))
- 1 small bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
You can find the shells for sale in many supermarkets. Once purchased, they can be reused indefinitely. You can also find them online by clicking HERE.
- 1 Saucepan with lid
- 1 Pot
- 1 Colander
- 1 Peeler
- 1 Potato masher
- 1 Food processor (I used the Thermomix)
- 1 Lemon grater
- 10 Scallop shells
Preparation of the octopus appetizer
First of all cook the octopus following the waterless method: I described this technique in detail in the dedicated article you can find HERE. Once cooked, let it cool completely in its liquid, then cut it into regular pieces, keeping the suckers. You will notice how tender and flavorful it is.
Peel the potatoes, cut them into pieces and boil them starting from cold water lightly salted for about 15 minutes or until tender.
Drain them (reserve a little of the cooking water) and mash them immediately while still hot. Mashing them now prevents the blender from making them gluey.
Then transfer them to a food processor (I used the Thermomix), add a tablespoon of their cooking water, about 3 tablespoons + 1 teaspoon (50 ml) of olive oil, the grated zest of half a lemon and a couple of pinches of salt and blend until you obtain a smooth, velvety cream. With the Thermomix: 10/15 seconds on speed 4/5. Taste and adjust salt if necessary. If the cream seems too stiff, add a little more cooking water (but a little at a time) and blend for another 5 seconds. Do not exceed 20 seconds because it must not become gluey.
If you prepare this cream in advance, place it in a bowl with plastic wrap directly on the surface and store it in the refrigerator.
Spoon the potato cream into the scallop shells, forming an even base.
Then arrange the pieces of octopus on top of the cream, without pressing.
Finish with a grating of lemon zest, a little chopped parsley, a few drops of olive oil and, if you like, a very light grinding of black pepper.
The octopus appetizer on potato cream can be served immediately at room temperature. However, if you prepare it a little in advance (as I did) I recommend keeping the shells covered in the refrigerator and briefly warming them in the oven (320°F/338°F for 5/7 minutes; they should not brown) covered with a sheet of parchment paper or foil. Enjoy! Paola
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