09/17/2025
Chargrilled Octopus🔥 with Smoked Paprika Oil & Potato Mousseline
Ingredients:
For the Octopus:
• 1.5–2 kg Octopus, cleaned
• 1 onion, quartered
• 2 bay leaves
• 1 lemon, halved
• Salt
For the Smoked Paprika Oil:
• 100 ml olive oil
• 1 tsp smoked paprika (sweet or hot, as preferred)
• Pinch of salt
For the Potato Mousseline:
• 800g potatoes (Yukon Gold or similar), peeled and cut into chunks
• 100 ml milk (warmed)
• 100 ml cream (warmed)
• 80g unsalted butter, diced and softened
• Salt and white pepper to taste
Optional Garnish:
• Micro herbs
• Lemon wedges
Directions:
Cook the Octopus:
a. Bring a large pot of salted water to a simmer with onion, bay leaves, and lemon.
b. Dip the Octopus into the water 2–3 times to curl the tentacles, then submerge fully.
c. Simmer gently for 45–60 minutes until tender. Drain and let cool.
d. Cut tentacles into manageable pieces for grilling.
Prepare the Smoked Paprika Oil:
a. Warm olive oil gently in a small pan.
b. Stir in smoked paprika and a pinch of salt. Remove from heat and let infuse.
Make the Potato Mousseline:
a. Boil potatoes in salted water until tender. Drain well.
b. Pass through a potato ricer or fine sieve for a very smooth texture.
c. Gently fold in warm milk, cream, and butter until silky and airy.
d. Season with salt and white pepper. Keep warm.
Chargrill the Octopus:
a. Heat a grill or grill pan over high heat.
b. Brush octopus pieces with olive oil.
c. Grill for 2–3 minutes per side until charred and smoky.
Assemble the Dish:
a. Spoon potato mousseline onto plates.
b. Arrange chargrilled octopus on top.
c. Drizzle generously with smoked paprika oil.
d. Garnish with micro herbs and lemon wedges.
Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 45 minutes
Kcal: 480–560 kcal per serving | Servings: 4
Iris recipes 🐙
