Easy
4 people
60 minIngredients
1500 g octopus
100 g Grana Padano
800 g potatoes
400 g green beans
500 ml vegetable stock
1 cup whole milk
1 shallot
extra virgin olive oil
smoked paprika
salt & pepper
Preparation
Parboil the green beans in salted water, drain and set aside.
Dice the peeled potatoes, brown in a pan with chopped shallot, then add the broth and cook for 30 minutes.
Remove from the heat and add the milk and the Grana Padano and purée until you have a soft, smooth cream.
Cook the octopus for 10-15 minutes in boiling water and finish cooking it on a griddle with a drizzle of olive oil.
Serve the octopus with the creamy potatoes and parboiled green beans and season with smoked paprika.
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