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    Octopus on Creamy Potatoes with Grana Padano

    4 people
    T460 min


    • 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


    STEP 1

    Parboil the green beans in salted water, drain and set aside.

    STEP 2

    Dice the peeled potatoes, brown in a pan with chopped shallot, then add the broth and cook for 30 minutes.

    STEP 3

    Remove from the heat and add the milk and the Grana Padano and purée until you have a soft, smooth cream.

    STEP 4

    Cook the octopus for 10-15 minutes in boiling water and finish cooking it on a griddle with a drizzle of olive oil.

    STEP 5

    Serve the octopus with the creamy potatoes and parboiled green beans and season with smoked paprika.