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Octopus Croquettes on Saffron Potato Cream

17/11/2023

Octopus croquettes on saffron potato cream is a refined and tasty dish that combines the flavors of the sea with those from the land. Here is the recipe:

Ingredients for the octopus croquettes:

  • 300g of already cleaned octopus
  • 1 clove of garlic
  • 1 bay leaf
  • Fresh parsley to taste
  • 1 medium potato
  • Breadcrumbs to taste
  • 1 egg
  • Salt and pepper to taste
  • Oil for frying

Ingredients for the saffron potato cream:

  • 3 medium potatoes
  • 200ml of milk
  • 100ml of fresh cream
  • 1 packet of saffron
  • Salt and pepper to taste
  • Nutmeg to taste

Preparation

Octopus croquettes:

  1. Cook the octopus in boiling water with garlic, bay leaf, and a pinch of salt until it’s tender, which might take about 40 minutes depending on the size of the octopus.
  2. Once cooked, drain the octopus and let it cool, then cut it into very small pieces.
  3. Boil the potato, peel it, and mash it into a puree.
  4. In a bowl, combine the chopped octopus with the potatoes, add chopped parsley, a pinch of salt and pepper, and mix well.
  5. Add the egg and enough breadcrumbs to obtain a moldable mixture.
  6. Shape small croquettes from the mixture, roll them in breadcrumbs, and fry them in hot oil until they become golden and crispy.
  7. Drain them on paper towels to remove the excess oil.

Saffron potato cream:

  1. Peel the potatoes and cut them into cubes.
  2. Put the potatoes in a pot with the milk and cream, and bring to a boil. Cook until the potatoes are tender.
  3. Dissolve the saffron in a bit of hot water and add it to the potatoes.
  4. Blend everything with an immersion mixer until you get a smooth and homogeneous cream.
  5. Season with salt, pepper, and a grating of nutmeg to enhance the flavor.

Serve the hot croquettes on a bed of saffron potato cream.

Curiosity

Octopus is a very versatile ingredient in the kitchen, and its preparation requires careful cooking to make it tender and tasty. In some areas of Spain, such as Galicia, “pulpo a la gallega” is one of the most famous and appreciated recipes, where the octopus is cooked and then simply seasoned with olive oil, coarse salt, and paprika. The croquette version and the accompaniment of a saffron potato cream, however, make the dish elegant and suitable for special occasions.

Octopus Croquettes on Saffron Potato Cream