Grilled Octopus with Paprika & Potato Foam

Ingredients

• 11 whole Galician octopus (1.5kg), cleaned
• 22 tbsp smoked paprika (pimentón de la Vera)
• 34 large Galician potatoes, peeled and cubed
• 4200ml full-fat milk
• 5100ml double cream
• 650g butter
• 71 red onion, thinly sliced, pickled in sherry vinegar
• 8Olive oil, sea salt, and fresh parsley

Instructions

1. 1Tenderise the octopus by freezing overnight. Boil in salted water with bay leaves for 45–60 minutes until tender. Allow to cool in the water.
2. 2Boil potatoes until soft. Blend with warm milk, cream, and butter until silky. Pass through a fine sieve. Season. Transfer to a siphon with one N2O charge for foam.
3. 3Cut octopus tentacles and brush generously with olive oil and smoked paprika. Grill on high heat for 3–4 minutes until charred.
4. 4Dispense potato foam onto a warm plate. Arrange grilled octopus on top.
5. 5Garnish with pickled red onion, a dusting of pimentón, fresh parsley, and drizzle of good olive oil.