Grilled octopus with potato cream and rocket

Ingredients

For 1 serving

• Octopus200 g
• Potatoes200 g
• Arugula40 g
• Extra virgin olive oil12 g
• Lemon0.5
• Saltto taste
• Black pepperto taste

Contains: shellfish

Method

1. Bring a large pan of unsalted water to the boil. Rinse the octopus, dip the tentacles in 3 times for a few seconds until they curl, then lower it in completely and cook over low heat with the lid ajar for about 45 minutes, until a fork slides in without resistance.
2. Meanwhile peel the potatoes, cut them into pieces and boil in salted water for 15–20 minutes, until they fall apart with a fork; keep a ladle of the cooking water.
3. Mash the potatoes with a fork or ricer, stir in half the oil, a pinch of salt and enough cooking water to make a soft purée; keep warm.
4. Drain the octopus, dry it well and cut off the tentacles. Heat a griddle over high heat until very hot and grill them for 2 minutes per side, until charred and crisp outside.
5. Wash and dry the rocket. Spread the potato purée on the plate, top with the octopus and rocket and finish with the lemon juice, the remaining oil and black pepper.