Octopus is one of the most exquisite products of Spanish gastronomy. It's finger licking good, both “the fair” and la brasa. Thus, we want to talk to you about a recipe that is delicious. This is how you prepare a delicious grilled octopus with creamy potato:

 

Grilled octopus recipe with creamy potato

If you have a good piece of octopus, real wonders can be done. Thus, in BuenSalud we bring you a delicious and easy to prepare recipe.

Ingredients

The ingredient list, it's not exactly short. To prepare the cream you need 1 onion, 1 garlic clove, Water, will, Pepper, 200 ml of milk, 100 ml of cream of at least 35% fat and 2 peeled potatoes in cube format.

For the octopus, you need them 4 cooked octopus legs, 30 ml of soy sauce, 1 c honey, 2 lemons in juice (passed through the juicer), 1 garlic clove, thyme (better cool) and oregano.

Steps to follow

To prepare this rich recipe, chop the onion and garlic clove. Then, peel and cut the potatoes, in the form of cubes. When you have them, better to reserve them in water.

The next, go through heating a saucepan with a jet of EVOO to sauté the garlic and onion. Then, add the potatoes (well drained). Then, Add 200 ml of milk and water, enough amount to cover. You should cook over low heat for about 30 O 40 minutes.

In a bowl put 30 ml of soy sauce, the juice of 2 lemons and a tablespoon of honey. Then, mince a clove of garlic and some fresh thyme. When you have them, add everything to the previous mixture and sprinkle a little oregano powder on top.

Now mix everything and let it rest so that it takes on the flavor. When those pass 30 O 40 minutes of cooking potatoes, add the cream, salt and pepper. When everything is ready, Blend with a blender and set aside.

The next, go by to take the pieces of octopus and brush with the marinade that we have made. Then, We brown them on a hot griddle on both sides.

With the two ingredients already ready, touch plate. Place the potato cream and on top the grilled octopus. And to eat!

If you choose a good EVOO, will remain of 10.

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