Grilled Octopus, paprika Parmentier and black Alioli Pintxo

Directions

• Parmentier
• Wash potatoes and boil them on a medium-size pot. Potatoes will be cooked in 15 minutes.
• Peel the potatoes and pass them through a food mill when they are still hot. Place it on a small pot. Add warm milk, 1 tablespoon olive oil, salt and paprika. Mix the purée until you get a creamy consistency. Set aside. You can serve it cold or warm it up a little bit before serving.
• Black Alioli
• Place 4 tablespoon alioli on a small bowl. Add the ink and mix. Keep in the fridge.
• Grilled octopus
• Heat 1/2 tablespoon olive oil in a large pan over high heat. Grill octopus tentacles 2-3 minutes from both side, until golden. Cut into 2 cm pieces.
• To serve, place some Parmentier purée first, then grilled octopus and finish with a drop or small teaspoon of alioli.