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Fish and mussels
Carlos Arguiñano teaches us how to make a grilled octopus with a touch of paprika, accompanied by a delicious mashed potatoes in the style of “parmentier”. Don’t miss it!
The parmentie This is a specialty of French cuisine, but what exactly is it? The original recipe de parmentier is a grayton of layers of mashed potatoes with minced meat of ox (chicken in some variants). But nowadays the term “parmentier” applied to the kitchen is broad and there are different versions such as recipe by Carlos Arguiñano: boiled parmesan and mashed potatoes, with butter, cream and nutmeg (without meat).
Octopus is one of the most popular dishes in Galician cuisine. In the traditional recipe of “Polbo á feira” the octopus is boiled whole in a casseroleand then cut it. But there are other ways to prepare it: grilled, stewed, cooked in a hurry or grilled, as in this recipe.
What to accompany the grilled octopus? Potatoes are the star satellite of the octopus. From traditional potatoes made with Galician octopus red pepper, to French parmentier or mashed potatoes (without meat), as in this recipe proposed by Carlos Arguiñano.
Ingredients (4 people):
- 1 octopus or 4 boiled octopus legs
- 3 potatoes (800 g)
- 80 g butter
- 200 ml cream
- extra virgin olive oil
- sweet and / or spicy paprika
Preparation of the recipe for grilled octopus with potato parmenti by Carlos Arguiñano
Set to heat casserole with water, enter potatoes and cook them for 35 minutes.
Peel a squash, grate it and put it in a bowl. Add the butter cut and mash them with a potato masher. Grate a little on top nutmeg and pour cream. Season and mix well.
Heat a lot of water in another casserole. When the water starts to boil, grab the octopus by the head and without releasing it, insert and remove 3 times. Finally, leave it inside. Season, cover the casserole and cook the octopus for 40-45 minutes. Take it out and wait for it to harden. Cut 4 tentacles (The head and the other 4 tentacles can be frozen for later use).
Heat a frying pan by spraying oil. Add 4 octopus tentacles and brown them a little.
Serve on each plate a portion of parmentier and tentacle. Sprinkle with paprika (sweet or spicy in taste) and garnish with a little parsley leaves.
In order not to lose the potatoes part of their starch, it is convenient to cook them with your skin. In this case, it is very important to wash them very well.
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I will see you on another recipe.
David from 55000 Recipes