This website uses cookies, both its’ own and those of third parties, to collect statistical information about your browsing usage and show you advertising related to your preferences, generated from your browsing patterns. If you continue on surfing, we will consider you are in acceptance of its use.

Octopus with potato purÉe and paprika


Serves 1

25 minutes

1 Mibrasa casserole dish



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

  • 2 Monalisa potatoes

  • Extra virgin olive oil

  • Smoked chilli powder/Paprika


  • 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