Grilled Octopus Leg With Creamy Mashed Potatoes
The potatoes become a smooth, creamy consistency, contrasting with the crispness of the octopus tentacles; an innovative element added to the mashed potato sauce is olive oil, giving the dish a unique flavor.
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Ingredients for 4 people
- Pre-cooked octopus tentacles 4
- Potatoes 200 g
- Shallots 1
- Salt
- Olive Oil
- Black Pepper
Method
- Finely chop the potatoes and rinse them in water to remove starch
- Brown them with a little shallot and oil, cover with water and cook for about 20 minutes
- Blend until smooth and creamy
- The frozen octopus legs are already cooked; just thaw them and grill them on both sides.
- Present on plate
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