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
Fish dishes
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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.
