Grilled octopus with paprika Parmentier and black alioli

Fancy something different? Try out Grilled octopus with a creamy Parmentier and a little garlic black alioli.

It is not difficult to make and will surprise anyone with this dish.

Enjoy it!

Grilled octopus with paprika Parmentier and black alioli
Grilled octopus with paprika Parmentier and black alioli

Grilled octopus with paprika Parmentier and black alioli

Recipe by Enara ParraCourse: MainCuisine: SpanishDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 800 g Octopus tentacles (pre cooked)

  • Olive oil

  • Paprika

  • Salt

  • Parmentier
  • 4 medium size potatoes

  • 4 tablespoon Milk

  • 1 tablespoon Paprika

  • 1 tablespoon olive oil

  • Salt

  • Black Alioli
  • 4 tablespoon Alioli

  • 1 teaspoon Squid ink

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.
  • To serve, place some Parmentier purée on one side of the dish and add some alioli u. Place the grilled octopus on the other side. Drizzle with a bit of olive oil and sprinkle over a bit of paprika and salt.

Notes

  • You can grill the octopus on the bbq, it is also amazing.
  • I used homemade alioli which is just mayonnaise with garlic.

How to make alioli? Available soon.

How to boil octopus if you buy it frozen? Available soon.

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