Roasted octopus on potato cream

Roasted Octopus on Potato Cream is a dish that embodies the essence of Mediterranean cuisine, combining the freshness of the sea with the velvety texture of the earth in an unforgettable blend of flavors. The tender and succulent octopus pairs perfectly with the softness of the potato cream, while our chili-infused extra virgin olive oil adds that touch of warmth and character that makes the preparation truly special.

Ideal as a main course for a summer dinner or as an elegant lunch, this recipe is a tribute to the simplicity and richness of Apulian flavors. The preparation requires some time and attention, but the final result will reward all your efforts.

Follow the instructions step by step and let yourself be guided on this culinary journey that brings the authentic taste of our land to your table. Are you ready to impress your guests with a dish worthy of the best restaurants? Then, let's get cooking!

INGREDIENTS (for 2 people)

• 1 octopus of about 500 g (or 2 small ones)
• ½ lemon
• 1 chili pepper
• 1 shallot
• 300 g potatoes (gross weight)
• 100 ml white wine
• 250 ml vegetable broth
• 1 bunch of parsley
• salt
• chili-infused extra virgin olive oil

PREPARATION

1. If you are not using an already defrosted octopus, it is preferable to clean and freeze the octopus to make it more tender, then thaw it by moving it to the refrigerator overnight; so it's a good idea to remember to buy it a couple of days in advance!
2. Bring a pot of water to a boil, add the lemon and chili pepper, salt when boiling, and immerse the previously cleaned, peeled, and gutted octopus. First, dip only the tentacles 3 times (this step will allow them to curl) and then the whole octopus. Cook, semi-covered, for about 30/35 minutes (if you are working with 2 small octopuses, reduce the cooking time; in any case, test with a fork to check the tenderness of the meat). Once the cooking time has passed, turn off the heat, cover the pot, and leave the octopus immersed for another 20 minutes.
3. While the octopus is cooking, prepare the potato cream: in a saucepan, sauté the shallot in a little chili oil, add the peeled and diced potatoes, and brown them; deglaze with white wine, then add the broth and cook covered over low heat for about 30 minutes.
4. Once the potatoes are cooked, turn off the heat, transfer to a blender, and blend the potatoes until you get a smooth and thick cream; if there is too little liquid, you can add a few tablespoons of the octopus cooking water. Keep the cream warm.
5. Once the octopus is lukewarm, remove it from the pot, drain it, and peel it, then cut it into rather large pieces. Heat a grill over the fire and cook the octopus pieces for about 5 minutes, turning them occasionally and brushing them with chili oil.
6. Plate each portion by placing a spoonful of potato cream on the bottom of each plate and arranging the roasted octopus pieces on top. Finish with chopped parsley and a drizzle of chili-infused oil.