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Octopus with potato purÉe and paprika

fotogran

Serves 1

25 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 octopus's tentacle (Cooked with Sous vide 100 mins. at 195ºF)

  • 2 Monalisa potatoes

  • Extra virgin olive oil

  • Smoked chilli powder/Paprika

Method

  • Freeze the octopus a few days before so the fibers break and becomes more tender when cooked. Defrost the octopus, cut off the tentacles and place in a vacuum seal with a drizzle of olive oil. Cook in sous-vide for 100 minutes at 195°F.

  • Place the potatoes with the skin intact directly on the top grill and cook for 20 minutes.

  • Peel off the skin and gently smash the potatoes with 3 tablespoons of extra virgin olive oil and paprika. Smash with a fork to get a rustic texture.

  • At serving, take out the tentacles from the bag, dry off the moisture and then sear the octopus tentacle on the lower grill for one minute on each side.

  • On plating, use a cylinder mold to make a base of mash potato. Cut the octopus tentacle into slices and place on top of the mash. Sprinkle with paprika, olive oil and Maldon salt.

See more seafood recipes