Grilled Octopus , Potatoes with Oil, Crisp with Beer and Balsamic Vinegar

by | Aug 9, 2016 | Recipes, Savory recipes | 0 comments

Ingredients (serves 4)

For beer and Balsamic Vinegar crisp

For griddled octopus and potatoes with oil

  • 1 octopus (1 kg)
  • 250 g potatoes
  • 20 g Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1 bunch of rocket
  •  1 bay leaf
  • Cloves to taste

For garnish

  • Rocket Leaves


  1. Boil 3 medium potatoes. Meanwhile reduce to half the beer in a pan. Fill a blender with the boiled potatoes and obtain a smooth cream.
  2. Add Balsamic Vinegar and the reduced beer. Place the dough on a silicone sheet on a baking tray and allow to dry for about 48 hours.
  3. Place octopus in water flavored with bay leaf and cloves. Cook to boil for about 1 hour.
  4. Drain octopus and chop up (2 cm pieces).
  5. Boil potatoes. Once cooked, drop through a vegetable mill. Add oil (20 g.), salt and pepper and stir until smooth.

Preheat a frying pan and toast octopus chunks.

GARNISH: Place octopus chunks on a plate. With the help of a tablespoon, place some piles of potatoes. Garnish with pieces of beer and Balsamic Vinegar crisp, and rocket Leaves.

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