Directions
- 1Cook the octopus with garlic, olive oil, chili, and parsley. It must cook in its own water.
- 2Let the octopus cook for 50 minutes.
- 3Reduce the octopus cooking liquid by at least 1/3 until it becomes a cream.
- 4Heat a cast iron pan.
- 5Cut the cooked octopus in half, separating the tentacles.
- 6Roast the octopus in the hot cast iron pan until crispy on the outside and soft and juicy inside.
- 7Heat 600 ml of water with a drop of oil.
- 8Once the water boils, add 150g of polenta to make a creamy polenta.
- 9Serve the roasted octopus with the creamy polenta and the reduced octopus sauce.
Ingredients
- 1 meatball fresh octopus
- 2 cloves garlic
- olive oil
- 1 fresh chili pepper
- 1 tuft parsley
- 600 ml water
- 150 g polenta
Equipment
potcast iron pan
Tips
- Cook the octopus in its own water.
- Reduce the octopus liquid to a cream.
- Roast the octopus in a cast iron pan until crispy outside and soft inside.
- Make a creamy polenta, not a hard one.
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