Il Cucinologo
EN

Griddled Octopus on Potato Cream

17/11/2023

Griddled octopus on potato cream is an elegant and tasty dish that pairs the soft sweetness of the potatoes with the meaty texture of the octopus cooked on the griddle. Here’s how to prepare it:

Ingredients

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

Preparation

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

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

  3. Drain the potatoes and pass them while still hot through a food mill or mash with a potato masher, then return the potato purée to the pot over low heat. Add warm milk a little at a time and stir until you obtain a smooth and homogeneous cream. Season 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 griddle over high heat and, if desired, flavor the oil with a crushed unpeeled garlic clove. Grill the octopus pieces until nicely caramelized on the outside, about 2-3 minutes per side.

  6. On the serving plate, spread 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 griddled octopus on potato cream with a slice of lemon on the side, which guests can squeeze to taste to add a touch of acidity that pairs well with the flavor of the sea.

Curiosities

Octopus is a very versatile dish and its pairing with potato cream is a classically Mediterranean recipe. Griddle cooking gives a pleasant crispness to the outside of the octopus, while the inside remains soft and juicy. In some Italian regions it is common to add a bit of rosemary or thyme to the potatoes to further perfume the dish.