Grilled octopus: the recipe for the second gourmet dish of New Year’s Eve

He grilled octopus it’s a second course of light and tasty fish concocted for us by Chef Michele Ghedinithe ideal recipe to make yourself Christmas Eve Menu. To make it, chef Ghedini carried out a double cooking process: the fresh octopus it will be sooner boiled in its own water, in order to obtain a soft consistency; the octopus tentacles then they will be gate until they are crispy: this step will finish cooking the octopus, without drying it out. We then accompanied the grilled octopus with a cream of peas and mint, rice crisps e wasabi in powder. A simple but original recipe to surprise your guests with a truly gourmet dish. Here are the steps to get there.

How to prepare grilled octopus

Let’s start by cooking the octopus: brown the garlic clove in extra virgin olive oil. Put the whole octopus in the pot, close the lid and cook over low heat for 1 hour. Octopus cooks in its own water which it releases during cooking. Once the octopus is cooked, remove it from the water and let it cool.

Now prepare the cream of peas: brown the chopped onion with a drizzle of extra virgin olive oil. Add the peas and cook for about 20 minutes. Mix the peas by adding salt and mint. Once the puree is obtained, strain it to remove the skin from the peas.

Now fry the fries: heat the seed oil and put the rice paper inside. As soon as it starts blowing, immediately remove them from the jar.

As soon as the octopus is cold, cut it into portions and sauté it in a pan until the crust forms.

Serve now: put the pea sauce in the center of the plate, add the pieces of octopus all around, on the rice chips and sprinkle with wasabi.

Tips

If you don’t like wasabi, you can use it parsley powder that you can prepare at home in a few minutes, just heat the parsley leaves in the microwave and then mix them.