Grilled Octopus with Potato Cream
Few things are more satisfying than a well-grilled octopus, charred and smoky on the outside, tender and sweet within. Laying it on a bed of smooth potato cream takes the dish somewhere very special: the creaminess softens the intensity of the grill, and together the two textures make for something genuinely memorable.
The parsley oil drizzled over the top adds a fresh, grassy note that keeps the dish from feeling heavy. A squeeze of lemon at the very end is the last touch it needs.
It's a complete meal on its own, but a simple green salad on the side would round it out nicely.
Ingredients
- 600g Octopus (cleaned and boiled until tender)
- 400g Waxy potatoes
- 4 tbsp Extra virgin olive oil
- 1 bunch Fresh flat-leaf parsley
- 1 Lemon (for juice and zest)
- Sea salt
- Freshly cracked black pepper
Method
- Peel the potatoes and boil them in salted water until very soft.
- While the potatoes cook, finely chop the fresh parsley and mix with 2 tablespoons of extra virgin olive oil and a pinch of salt.
- Drain the potatoes and mash them thoroughly, whisking in 1 tablespoon of olive oil and a splash of the cooking water until the texture is silky and creamy.
- Heat a grill pan over high heat. Brush the cooked octopus tentacles with a little olive oil and grill for 2–3 minutes per side until deeply charred and crisp.
- Spread a generous layer of potato cream on each plate, top with the grilled octopus, and drizzle with the parsley oil.
- Finish with lemon zest and a squeeze of juice.
Nutritional Analysis
Assuming 2 servings.
Total Recipe: Calories: 1,248.0 kcal | Protein: 94.2 g | Fat: 62.1 g | Fiber: 9.4 g
Per Serving: Calories: 624.0 kcal | Protein: 47.1 g | Fat: 31.1 g | Fiber: 4.7 g