Grilled octopus with paprika parmentier

60 min
Type of dish: Shellfish, Finger foods
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Soy
Soy
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen octopus no. 1 0.25 kg
Virgin olive oil 0.2 l
Cream 0.3 l
Bacon 0.05 kg
Potatoes 0.15 kg
Salt flakes 3.0 g
Butter 0.03 kg
Chives 1.0 g
Galleta crujiente de txipirón 5.0 ud
Elaboration
  • For the boiled octopus: cut into 0.5 cm slices.

For the parmentier cream:

  • Place the peeled and cut potatoes in cold water, bring to the boil and cook until tender.
  • Boil the cream with the bacon until it takes on the taste of the bacon.
  • Strain the cream, add the boiled potato and mash it in the thermomixer or use a potato masher until it becomes a smooth cream.
  • Add the butter to soften.
  • Keep the purée warm in a bain-marie.

SET UP

  • Put 3 slices of octopus on each skewer and grill or broil them, seasoning them with the flaked salt, egg and paprika.
  • Place a little potato cream on the bottom of the dish and add the skewer on top.
  • Decorate with chopped chives, sprouts or squid black coral.
Nutritional information (1 portion)
Fiber 0.68 g
Saturates 24.19 g
Monounsaturated fatty acids 38.67 g
Polyunsaturated fatty acids 8.3 g
Cholesterol 113.82 mg
Calcium 106.25 mg
Iron 1.39 mg
Zinc 1.3 mg
Vitamin A 279.83 ug
Vitamin C 4.98 g
Folic acid 10.86 ug
Salt (Sodium) 376.32 mg
Sugars 2.73 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.