Fish & seafood
Grilled octopus with parmentier
Browned octopus tentacle over a potato and paprika cream.
Gluten-free
Ingredients
- 1 cooked octopus in tentacles
- 500 g potatoes
- 100 g cream
- 30 g butter
- 600 g water
- 40 g extra virgin olive oil
- 1 teaspoon Vera paprika
- Salt to taste
- Pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Peel and cut the potatoes and put them in the Varoma dish.
- Pour the water into the mixing bowl and set the Varoma in place.
- Program 25 min/Varoma/speed 1 until the potatoes are tender.
- Remove the water from the mixing bowl and put the cooked potatoes inside.
- Add the cream, the butter, salt and pepper and blend 30 sec/speed 6 until you get a fine cream.
- Keep the parmentier warm in a covered bowl.
- Sear the octopus tentacles in a very hot pan with a little oil until browned.
- Serve the parmentier at the base of the plate and place the browned octopus on top.
- Drizzle with olive oil and sprinkle the Vera paprika.
Tips
- Dry the octopus well before searing it so it browns.
- The parmentier should be silky, lump-free.
- A good smoked paprika elevates the dish.
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