Pulpo a la Plancha

98g / 3.5 oz  pre-cooked octopus tentacle

112g / 4oz olive oil mashed potatoes

75g / 3T manzanilla olivada

less 1 g Pimenton Mix (50% sweet smoked / 50% hot smoked)

5g lemon juice / 1/2 lemon, squeezed

less 1g / 2 sprigs flat leaf parsley garnish (see photo)

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1. Season the raw octopus tentacle with kosher salt & cracked black pepper.
2. Sear on the plancha with blended oil.
3. Set a sizzle platter on top of the octopus to press the tentacle fully to the plancha.
4. Cook 3-4 minutes for a nice caramelization.
5. Flip the tentacle & repeat for the opposite side.
6. Fully caramelize both sides of the octopus tentacle, add a little more blended oil to the plancha as needed.
7. While the pulpo is cooking, make the olive oil mashed potatoes.
8. Place the olive oil mashed potatoes neatly in the bottom of the bowl (see video).
9. Set the seared octopus tentacle over the potatoes.
10. Spoon the manzanilla olivada over the octopus.
11. Dust lightly to one side with the pimenton. Not too much! It's a strong, bitter taste to get a mouthful of pimenton powder.
12. Squeeze fresh lemon over the top.
13. Garnish with picked parsley sprigs ( a little tender stem is okay!)

• Cook the pulpo fully on the plancha, do not finish in the oven. Allow for the full cooking time on the plancha.
• Watch the small end of the tentacle, slide the tentacle over so that the smaller tip hangs off the plancha if you see it starting to burn. The charred edges are nice, but not so burnt it is crunchy.
• Olive Oil mashed potatoes should be chunky and only slightly oily, nicely seasoned.
• The squeeze of lemon to finish is important! Don't skip!
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