Grilled octopus with paprika parmentier

• For the boiled octopus: cut into 0.5 cm slices.

For the parmentier cream:

• Place the peeled and cut potatoes in cold water, bring to the boil and cook until tender.
• Boil the cream with the bacon until it takes on the taste of the bacon.
• Strain the cream, add the boiled potato and mash it in the thermomixer or use a potato masher until it becomes a smooth cream.
• Add the butter to soften.
• Keep the purée warm in a bain-marie.

SET UP

• Put 3 slices of octopus on each skewer and grill or broil them, seasoning them with the flaked salt, egg and paprika.
• Place a little potato cream on the bottom of the dish and add the skewer on top.
• Decorate with chopped chives, sprouts or squid black coral.