Octopus Armada at Sea

Ingredients

• 800 g octopus tentacles, cleaned and pre-cooked
• 800 g floury potatoes
• 100 ml milk
• 50 g unsalted butter
• 200 g large shrimp, peeled
• 1 lemon
• 4 tbsp olive oil
• 1 bunch parsley
• 1 bunch chives
• 2 cloves garlic
• 1 tsp smoked paprika
• salt and pepper

Method

1. Peel the potatoes, boil for 20 minutes until tender, then drain.
2. Mash the potatoes with milk, butter, salt, and pepper until smooth.
3. If octopus tentacles are cold, briefly reheat in boiling water and pat dry.
4. Mix olive oil, pressed garlic, paprika, salt, and pepper for a marinade.
5. Brush the octopus tentacles with the marinade.
6. Heat a grill pan and grill the octopus tentacles for 3-4 minutes until nicely colored.
7. Briefly fry the shrimp in some olive oil with lemon juice, salt, and pepper.
8. Spread the mashed potatoes as a ‘sea’ on a large platter.
9. Arrange the octopus tentacles in a star shape on the mash to form an octopus silhouette.
10. Scatter the shrimp as small ‘waves’ around the octopus.
11. Sprinkle with chopped parsley and chives for color.

Serving notes

• Serve on a large platter so everyone can take an ‘arm’.
• Garnish with extra lemon wedges for a fresh touch.
• Drizzle with good olive oil just before serving.