Easy
4 people
60 min
Ingredients
- 1500 g octopus
- 100 g Grana Padano
- 800 g potatoes
- 400 g green beans
- 500 ml vegetable stock
- 1 cup whole milk
- 1 shallot
- extra virgin olive oil
- smoked paprika
- salt & pepper
Preparation
Parboil the green beans in salted water, drain and set aside.
Dice the peeled potatoes, brown in a pan with chopped shallot, then add the broth and cook for 30 minutes.
Remove from the heat and add the milk and the Grana Padano and purée until you have a soft, smooth cream.
Cook the octopus for 10-15 minutes in boiling water and finish cooking it on a griddle with a drizzle of olive oil.
Serve the octopus with the creamy potatoes and parboiled green beans and season with smoked paprika.
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