Grilled Octopus on Potato Cream
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Octopus | 2 kg |
| Carrot | 1 |
| Red Onion | 1 |
| Celery | 1 stalk |
| White Peppercorns | to taste |
| Coarse Salt | to taste |
| Extra Virgin Olive Oil | to taste |
| Potatoes | 1 kg |
| Whole Milk | 100 g |
| Heavy Cream | 100 g |
| Butter | 125 g |
| Fine Salt | to taste |
| White Pepper | to taste |
| Tomato Passata | 200 g |
| Red Onion | 1 |
| Honey | 50 g |
| White Wine Vinegar | 50 g |
| Mustard | 20 g |
| Tomato Paste | 10 g |
| Worcestershire Sauce | 1 tsp |
| Dried Chili Pepper | 1 pinch |
| Smoked Paprika | 1 pinch |
| Tabasco® | 1 g |
| Fine Salt | to taste |
| White Pepper | to taste |
| Panko | to taste |
| Butter | to taste |
Instructions:
To Prepare the Potato Cream:
-
Begin by preparing the potato cream. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and cook for approximately 30 minutes, or until the potatoes are tender (adjust time depending on the size of the potatoes).
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Once cooked, peel the potatoes while still hot and pass them through a potato ricer or food mill to get a smooth, creamy texture.
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While the potatoes are cooking, pour the milk and cream into a small saucepan and heat them gently over low heat until warm. Do not allow the mixture to boil.
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Transfer the riced potatoes into a pan over low heat. Gradually pour the warm milk and cream mixture into the potatoes, stirring continuously with a whisk to incorporate everything smoothly.
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Stir the potato mixture until it’s well-blended and creamy. Remove from the heat and add the cold butter, cut into small pieces. Stir the butter into the mixture until fully melted and evenly distributed.
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Season with fine salt and white pepper to taste. Once the cream is perfectly smooth, pass it through a fine sieve to ensure a velvety texture.
To Prepare the Barbecue Sauce:
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Start by trimming and finely slicing the red onion. In a small saucepan, heat the honey over moderate heat. Once it begins to warm up, add the sliced onion and sauté until softened.
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Add the tomato passata and tomato paste, stirring to combine. Season the mixture with a generous pinch of smoked paprika, a dash of Tabasco® sauce, and salt and pepper to taste.
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Continue cooking the sauce for another 5-7 minutes, allowing the flavors to meld together. Once the sauce has thickened, pass it through a fine sieve to remove any onion pieces, leaving a smooth sauce.
To Prepare the Octopus:
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Begin by cleaning and roughly chopping the celery and red onion. Fill a large pot with water and bring it to a boil. Add a generous pinch of coarse salt, the whole white peppercorns, and the chopped vegetables.
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Immerse the whole octopus into the boiling water. Reduce the heat and cook the octopus for about 45-60 minutes, or until it becomes tender. You can test its doneness by piercing the thickest part with a fork; it should be tender but not falling apart.
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Once the octopus is cooked, remove it from the pot and place it on a cutting board. Separate the tentacles from the body, and discard any parts you don’t wish to use.
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Brush each tentacle generously with extra virgin olive oil. Preheat a grill or grill pan until it’s very hot. Place the octopus tentacles on the grill and sear them for 2-3 minutes on each side, until they are golden and crispy on the outside.
To Assemble the Dish:
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To assemble, take the grilled octopus tentacles and slice them in half lengthwise. Brush the cut sides with the homemade barbecue sauce, then lightly coat them with a layer of panko breadcrumbs for added crunch.
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On each plate, spoon a generous amount of the creamy potato mixture. Use the back of a spoon to spread the cream evenly across the surface, creating a smooth base.
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Arrange the grilled, panko-coated octopus tentacles on top of the potato cream. You can drizzle more of the barbecue sauce over the top if desired for an extra burst of flavor.
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Serve immediately, garnished with additional seasonings or herbs of your choice.
Tips for Perfecting Your Grilled Octopus:
- If you’re preparing the octopus ahead of time, you can cook it the day before and simply reheat it on the grill when you’re ready to serve. This helps develop the flavor even more.
- For extra crunch, consider adding a sprinkle of toasted breadcrumbs or even a few fresh herbs to finish the dish.
- Make sure your grill is very hot before placing the octopus on it, as this will ensure it gets crispy without overcooking.
This Grilled Octopus on Potato Cream dish is a unique and flavorful combination of tender, smoky octopus and creamy potatoes, all topped off with a tangy, sweet barbecue sauce. Perfect for an elegant dinner or a special occasion, it’s sure to impress anyone who tries it!
