Preparation of Grilled Octopus On Pea Cream

Grilled Octopus tentacles , spicy and crunchy, placed on a pea cream, for a mix of different flavors and textures, in a balance of aromas and temperatures. A fish first course where the eye is more than a spectator.

How My Grilled Octopus Recipe Was Born

There are recipes that arise in the mind in the form of images. There were three key points per dish: “green” base, grilled octopus tentacles, touches of white. I admit that I dwelt for a long time on the ingredients to use, I already knew that the photo would come out well, I had taken it in my mind a thousand times.

The real challenge was to transform this beautiful thing into a good thing . This is exactly what happens in my work as an Art Director : I create a layout that is beautiful from an aesthetic intuition, then I design it in detail so that it is functional and finally I roll up my sleeves to create it, until it is technically perfect.

Grilled Octopus: Ingredients, Consistencies, Temperatures

I needed everything to be good, in balance, both in flavours, textures and temperatures. In the end I opted for a warm pea cream, a soft bed for a spicy grilled octopus, served very hot. I had the creamy and meaty, I missed the crunchy and savory.

And so the glasswort arrived , quickly boiled and sautéed with garlic and extra virgin olive oil. Cooked al dente and served warm, to create the right consistency in contrast with the other two. The pink pepper berries * lit up the mouth, along with the tandoori spices, rounded and slightly spicy. To close the circle came the milk stracciatella, a very cold decoration of the dish and then served separately, to satisfy the die-hard dairy product lovers.

The savory, the spicy, the creamy, the enveloping, the crunchy, the cold, the warm, the hot. My photo finally had a taste and a scent.

How To Boil Octopus To Perfection

For this grilled octopus I used an already boiled octopus, but if you buy fresh (or defrosted) octopus, follow my tried and tested recipe.

Bring a large pot of water to the boil with a generous pinch of salt. Immerse the octopus and allow about 30 minutes of cooking time after it comes back to the boil. You can test it with a fork to check its consistency (depends on its size).

At this point, let the octopus cool in its cooking water in a covered pan (this step will guarantee greater softness of the meat, without the use of the legendary cork). Once completely cooled, you can proceed with your favorite recipe.

Ingredients

• 250 g boiled octopus
• 75 g glasswort
• 200 g fresh or frozen peas
• 75 g milk stracciatella
• 2 cloves garlic
• 2 tablespoons tandoori spices
• 3 tablespoons extra virgin olive oil
• 1 glass vegetable or fish broth
• salt
• pink pepper

Preparation

• Doses for 2 people
• Difficulty: Normal
• Preparation time: 5 minutes
• Cooking time: 15 minutes
• Category: First courses

How To Prepare Grilled Octopus On Pea Cream

1. First I made the cream of fresh peas (but fresh frozen ones will also work fine), boiled them in plenty of boiling water for 5 minutes and then immediately cooled them in water and ice to fix the colour.I saved some of their cooking water and, once cooled and drained, I sautéed them in a pan with a spoonful of oil, a clove of garlic and a pinch of salt. I finely blended (garlic included) with the vegetable broth (you can emphasize the scent of the sea with fish broth), adjusting the consistency with the cooking water from the peas.

2. I kept the cream aside and moved on to the glasswort. I cleaned it and boiled it for 5 minutes, rinsed it under cold running water (to keep the color bright) and sautéed it in the pan for 5 minutes, with a spoonful of oil and a clove of garlic. I seasoned with pepper (no salt needed, it’s definitely very tasty) and set aside.

3. I heated the third tablespoon of oil with the tandoori spices and let them toast for a couple of minutes. I added the boiled octopus cut into pieces, turning it delicately with a wooden spoon so that it took on the color and intense flavor of the spices. I cooked it for about 5 minutes so as not to harden it too much.

4. In the meantime I prepared the base of the dish with the pea cream. I added the pieces of hot octopus, the warm salicornia and some drops of stracciatella (which I then served separately) to decorate the pea cream.I completed with pink pepper and a few drops of extra virgin olive oil.

What A Wine To Pair With Grilled Spicy Octopus

A dry white with notes of yellow fruit and tropical fruit will be perfect, especially if it has good acidity and light minerality. I paired it with a Muscat d’Alsace , with a fragrant bouquet and a finish of balsamic and spicy notes.

FAQ

1. How do you ensure the octopus is tender?Answer: To ensure the octopus is tender, it needs to be boiled in salted water with a splash of vinegar or wine for 45-60 minutes until tender. Slow boiling breaks down the tough muscle fibers, making it tender.2. Can I use frozen octopus?Answer: Yes, frozen octopus can be used and is often preferred because freezing helps tenderize the meat. Thaw the octopus completely before cooking.3. What type of peas should I use for the pea cream?Answer: You can use either fresh or frozen peas for the pea cream. Frozen peas are convenient and often have a fresh taste since they are flash-frozen at their peak ripeness.4. How can I achieve a smooth pea cream texture?Answer: To achieve a smooth texture, blend the cooked peas, onions, and garlic with an immersion blender or in a regular blender until smooth. Adding cream or milk helps create a silky consistency.5. What is the best way to grill octopus without it becoming rubbery?

   Answer: To prevent the octopus from becoming rubbery, make sure it is tenderized by boiling first. Grill it over medium-high heat for a short time, about 3-4 minutes per side, until it is just charred and heated through. Overcooking can make it tough.