Il Cucinologo
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Octopus on Pea and Potato Cream

17/11/2023

I can suggest the recipe to prepare a delicious octopus on pea and potato cream, with an all-Italian touch. Here’s what you need for two people:

Ingredients

  • 1 octopus of about 500-600 g
  • 300 g fresh or frozen peas
  • 2-3 medium potatoes (about 300 g)
  • 1 garlic clove
  • 1 small onion
  • Vegetable broth as needed
  • Extra virgin olive oil
  • Salt and pepper as needed
  • Fresh chopped parsley for garnish (optional)
  • Grated lemon zest for garnish (optional)

Preparation

  1. Clean the octopus by removing the innards and skin if you prefer (some choose to leave it for a more intense flavor). To tenderize it, freeze the octopus and then thaw it, or dip it in boiling water and shake it three times in a row before cooking.
  2. Place the octopus in a pot and cover it with cold water. Bring to a boil and cook over medium-low heat for about 45-60 minutes or until tender. Check doneness by inserting a fork into the tentacles; when it enters without resistance, the octopus is ready. Once cooked, drain and cut into pieces.
  3. To prepare the pea and potato cream, peel and cut the potatoes into chunks and finely chop the onion and garlic.
  4. In a saucepan, sauté the onion and garlic in extra virgin olive oil until translucent.
  5. Add the potatoes and peas, then cover with vegetable broth until the liquid slightly exceeds the ingredients. Cook until the potatoes and peas are tender.
  6. Blend everything with an immersion blender until smooth and homogeneous. Season with salt and pepper and add a drizzle of raw oil if you desire a richer flavor.
  7. To serve, pour the pea and potato cream into deep plates, place the octopus pieces on top, and garnish with chopped parsley and grated lemon zest to add aroma and freshness.

Fun Facts

Octopus is often perceived as a difficult ingredient to cook due to its texture, which can become rubbery if not handled correctly. The secret to tender octopus is proper preparation that begins with slow cooking and the initial “shock” in boiling water. Paired with pea cream, it is a true delight, combining the sweetness of the legumes with the sea flavor of the octopus.