Pulpo a la Plancha

• 112g / 4oz Octopus tentacle (see critical points below)
• less 1 g Pimentón Mix (50% hot smoked, 50% sweet smoked)
• 112g / 4 oz Olive Oil Mashed Potatoes
• 85g / 3 thin cross-section slices fennel bulb
• 15g  extra virgin finishing olive oil
• less 1g finely chopped parsley
• 5g Lemon juice

‍

• Sear the octopus on the plancha until crispy. About 3-4 minutes per side. Place in oven at 450F for a couple more minutes.
• Once finished dust with pimentón
• Slice the fennel with a mandolin (2/16th inch thick). Drizzle with lemon juice, olive oil, salt and parsley
• Put a little pimentón on the plate.
• Place the hot olive oil mashed potatoes in the middle of the plate, put the octopus on top and drape the slices of fennel around
• Drizzle with extra virgin finishing olive oil.
• Sprinkle the octopus with maldon salt.

Check the quality of the octopus on every box you open. Should be tender even when cold.

Be sure to sear the octopus on the plancha until crispy & charred. Heat through in the oven. Octopus should be tender!!

Potatoes should have some texture & taste of the olive oil.