- 2 Arbi octopuses
- 4 potatoes
- salt and pepper to taste
- extra virgin olive oil
- 200g milk
- Defrost the Arbi octopus under running water, bring some water to boil, then put in the octopuses and cook for about 20 minutes.
- After 20 minutes, turn off the heat and let the octopuses rest in the cooking water.
- Meanwhile, boil the potatoes with skins on and cook them until soft enough to mash.
- Peel the potatoes and, using a potato masher or a fork, mash them; add the milk, salt and pepper, mixing the ingredients well.
- Then drain the octopuses, cut them into chunks/rings (leave a few small tentacles for garnish) and arrange the ingredients in three layers in a glass, using a piping bag for potatoes: mashed potatoes, octopus, oil and parsley, an additional layer of potato purée.
- Garnish with the octopus tentacles, sprinkle with parsley and add a drizzle of oil. Enjoy!
The chef recommends
Boiled octopus... tender!
Before boiling the octopus, it can be dipped in boiling water 2-3 times using a ladle or skimmer, until the tentacles curl, then finally immerse it and cook for approximately 20 minutes (medium octopus) otherwise another 5-10 minutes for large octopuses.
When cooking, remove the foam that forms on the surface. When cooked, let the octopus cool in its cooking water. When lukewarm drain and serve to taste.