Octopus on Pea and Potato Cream

Name: Octopus on Pea and Potato Cream
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Octopus 2.2 lbs; Fine salt to taste; Red pepper to taste; Extra virgin olive oil raw, unfiltered to taste; Oregano to taste; Peas 2.7 cups; Potatoes 7.1 oz; Water 0.42 cup; Extra virgin olive oil raw, unfiltered 2.8 tbsp; Fine salt to taste; Black pepper to taste

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4 persone
Cost: Average

PRESENTATION

The octopus on pea and potato cream is a delicious appetizer, perfect to start a seafood dinner. A dish with simple flavors, but presented in a refined way, ideal to serve on many occasions, such as a romantic dinner or a lunch with friends. The octopus, cooked in water and then grilled in a pan, is really tasty, with a pleasant crust on the outside and its tentacles are very tender. Just like the grilled octopus on potato cream, this one is also placed on a thick and velvety cream, but in this case, it is enriched with peas that add sweetness and this spring-reminiscent color! The pink pepper will add a special touch to win over even the most refined palates! Let's discover together how to make this dish!

INGREDIENTS

for the octopus:: Octopus 2.2 lbs (1.2 kg); Fine salt to taste; Red pepper to taste; Extra virgin olive oil to taste - raw, unfiltered; Oregano to taste

for the pea cream:: Peas 2.7 cups (400 g); Potatoes 7.1 oz (200 g); Water 0.42 cup (100 g); Extra virgin olive oil 2.8 tbsp (40 g) - raw, unfiltered; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Octopus on Pea and Potato Cream

To prepare the octopus on pea and potato cream, first cook the octopus, submerging it in boiling salted water 1. Cover with a lid 2 and cook for about 30-40 minutes until it is tender. Meanwhile, also cook the potatoes 3, starting with cold water. Cook them for about 30 minutes until they are soft when pricked with a fork.

Blanch the peas in boiling water 4 for a few seconds, then drain them and plunge them into ice water 5. Peel some of them 6 and set them aside for the final decoration.

Transfer the others to a tall and narrow container 7. As soon as the potatoes are cooked, peel them 8 and slice them. Then add them to the peas 9.

Add water 10, salt 11, pepper, and oil 12.

Blend with an immersion blender 13 and strain the mixture 14 until you have a smooth cream 15.

As soon as the octopus is cooked, remove it from the water 16 and cut the tentacles with a knife, keeping them whole 17. In a hot non-stick pan, pour a drizzle of oil and add the octopus tentacles inside 18.

Sauté the tentacles well on both sides, turning them with tongs halfway through cooking 19. Transfer them to a small tray, salt them 20, and cut them in half. Now place the pea cream on the bottom of a plate 21.