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Grilled Octopus on Potato Cream

17/11/2023

Grilled octopus on potato cream is an elegant and tasty dish, which combines the soft sweetness of potatoes with the meaty texture of the grilled octopus. Here’s how to prepare it:

Ingredients

  • 1 octopus of about 800g-1kg (already cleaned)
  • 800g of potatoes
  • 2 cloves of garlic
  • Milk as needed (for the potato cream)
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Chopped parsley (optional, for garnish)
  • Lemon (to serve)

Preparation

  1. Start with the octopus: if it is not already cleaned, remove the eyes and the beak and rinse it well under cold water. Then, boil the octopus in unsalted water for about 40 minutes until it is tender but still firm. The cooking time may vary depending on the size of the octopus.

  2. Meanwhile, peel the potatoes and cut them into pieces. Put them in a pot with salted water and bring to a boil. Boil until they are soft.

  3. Drain the potatoes and pass them while still hot through a food mill or mash them with a potato masher, then put the mashed potatoes back in the pot over low heat. Add warm milk little by little and stir until a smooth and homogeneous cream is obtained. Adjust with salt and pepper and add a drizzle of extra virgin olive oil to enrich the flavor.

  4. Once the octopus is cooked, let it cool slightly and then cut it into pieces, preferably whole tentacles or medallions.

  5. Heat a grill or a griddle over high heat and, if you like, flavor the oil with a crushed clove of unpeeled garlic. Grill the pieces of octopus until you have a nice external caramelization, it will take about 2-3 minutes per side.

  6. On the serving plate, lay a generous amount of potato cream as a base, place the grilled octopus on top and, if you like, sprinkle with chopped parsley.

  7. Serve the grilled octopus on potato cream with a slice of lemon on the side, which guests can squeeze as they wish to add a touch of acidity that goes well with the taste of the sea.

Curiosity

Octopus is a very versatile dish and its combination with potato cream is a classic Mediterranean recipe. Grilling gives a pleasant crispness to the outside of the octopus, while the heart remains soft and juicy. In some Italian regions, it is common to add a bit of rosemary or thyme to the potatoes to further flavor the dish.