This dish is an elegant yet simple dish that combines the delicate texture of octopus with a rich and smooth mashed potato base. Topped with smoked paprika oil for a touch of depth and warmth, this dish is perfect for restaurants looking to impress guests with a sophisticated seafood starter.
Difficulty: Easy
Time: 40 minutes
Serving: 4 pax
Ingredients:
For the octopus appetizer:
For the smoked paprika oil:
- 50ml extra virgin olive oil
- 1 tablespoon smoked paprika
Preparation:
- Prepare the creamy potato base:
Place the chopped potatoes in a pot of salted water and bring to a boil. Cook for approximately 15 minutes, or until tender. Drain the potatoes and mash until smooth. Add the heavy cream and mix well until the mash reaches a smooth, creamy consistency. Season with salt to taste.
- Make the smoked paprika oil:
Heat the olive oil in a small pan over medium heat. Remove the pan from the heat and stir in the smoked paprika. Let the mixture infuse for a few minutes to develop the flavour. For a smoother consistency, strain the oil before serving.
- Sear the octopus:
Cut the cooked octopus into bite-sized pieces. Heat a pan over medium-high heat and sear the octopus for 2-3 minutes on each side until lightly browned and slightly crispy on the outside.
- Assemble the appetizer
Spoon a generous layer of creamy mashed potatoes into small glass cups or serving dishes. Arrange the seared octopus pieces on top, then drizzle with smoked paprika oil for added flavour and an attractive finish.
