1 octopus, large
1 red chilli, deseeded
4 parsley stalks
2 garlic cloves, crushed
20ml extra virgin olive oil
300g Dutch potatoes
3 garlic cloves
Salt to taste
500g cocktail potatoes
Salt to taste
1 litre frying oil
15g parsley leaves, finely chopped
15g shallots, finely chopped
2gm red chillies, deseeded and finely chopped
10ml white balsamic vinegar
50ml extra virgin olive oil
Recipe by Giovanni Pilu
Photography by John Paul Urizar
Styling by Michaela Le Compte
1. Place all the ingredients in a large braising pot. Cover with cling film, making sure to create almost like a pressure bubble. Turn on the heat and keep low for the whole cooking time, approximately two hours. After this time the octopus should be tender. Remove it from the pot and set aside.
1. Peel the potatoes and place them in a medium pot. Cover with cold water and bring to a simmer over medium heat. Cook until soft, about 20 minutes.
2. In a small pot, cover the garlic with cold water and bring to a boil. Strain and repeat the process two more times. Add the cream and butter and bring to a simmer. Puree the garlic mixture in a blender. Pass through a fine chinois and keep hot.
3. Pass the cooked potatoes through a ricer into a large bowl. Fold in the hot garlic mixture until smooth.
4. Season with salt.
1. Mix all the ingredients together and refrigerate for a couple of hours before use.
1. Boil cocktail potatoes in salted water until soft. Drain and reserve water.
2. Peel the potatoes and place them into a blender jug. Add some of the reserved water and blend until smooth. We are looking for a runny puree that is easily spreadable, so if needed, add more water until right consistency.
3. Spread a thin layer onto a baking paper sheet and dry overnight at 60°C inside oven.
4. Fry in oil until golden in colour.
5. Grill octopus in a heavy based pan or charcoal until nicely coloured. Cut into pieces, approx. 2cm and toss in a bowl with the parsley dressing and a pinch of salt.
6. Heat the garlic cream in a small saucepan and, with a spoon, start plating, smearing the cream onto the plate. Arrange the octopus pieces and drizzle over extra parsley dressing. Arrange potato crisps next to the octopus pieces.