Octopus with parmentier
For 4 servings:
• 1 boiled octopus tentacle
• 1 kg of potatoes
• 250 ml of milk
• 2 spoonfuls of butter
• Black pepper
• Hot pepper
• Mild paprika
• Extra virgin olive oil
PREPARATION
PREPARING THE PARMENTIER
1. Peel the potatoes, cut them and put them on to boil.
2. When they are ready, mash them with the milk, butter, black pepper and a little salt.
PREPARING THE OCTOPUS
1. Cut the octopus tentacle into slices.
2. Braise the slices on the griddle with a little mild paprika to give the dish some colour.
SERVING
1. Use shot glasses.
2. Half fill the glasses with potato Parmentier.
3. Add a little hot pepper and a splash of olive oil.
4. Stick a toothpick into a slice of octopus.
5. Place it on top horizontally for a more original touch.
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