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Grilled octopus with creamy potatoes
Chef Antoine Latry combines octopus and chorizo with a creamy potato, chili and pineapple sauce for a very tasty recipe.
This recipe byAntoine Latry, chef at Les Allées restaurant in Saint-Justin, comes from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 8
- Preparation time: 1 h
- Cooking time: 1 h 20
- Rest time: 30 min
Ingredients forgrilled octopus
For the octopus
- 1 whole raw octopus
- 2 bay leaves
- 1 pinch coarse salt
- olive oil
For the potato cream
- 300 g potatoes
- 1 sprig thyme
- 1 clove garlic
- 50 cl olive oil
- 20 g pimenton (Spanish smoked paprika)
- Sal t
For the pineapple cubes
- 1 pineapple
- 10 g Espelette pepper
- 10 g salt
- A drizzle of olive oil
For the chorizo crumble
- 100 g flour
- 100 g butter
- 100 g mild chorizo
- 10 g salt
For the dressing
- 5 g fleur de sel
- A few shoots of mustard
- 1 drizzle of olive oil
- 1 pinch chilli pepper
Steps for grilling octopus
- Prepare the octopus: make a stock with the bay leaf and coarse salt. Plunge the octopus into boiling water for 45 min, until the tip of a knife can easily penetrate a tentacle. Chill for 30 min.
- In a sauté pan, drizzle olive oil. When the oil sings, place the octopus tentacle on top and caramelize on both sides.
- Potato cream: peel and cut the potatoes into large chunks. Place them in a russe (straight-sided pan) with the thyme and garlic, then cover with olive oil. Cook until the potatoes have melted. Blend and season with salt and hot pepper. Reheat just before serving in a Russian oven.
- Pineapple cubes: cut the pineapple into 1 cm cubes in a cul-de-poule. Add the Espelette pepper, oil and salt. Mix well.
- Chorizo crumble: place the flour, salt and chopped chorizo in a cul-de-poule. Add the softened butter and mix until smooth (you can use a mixer with the leaf). Roll out on a baking sheet on a silicone mat and bake for 30 min at 175°C. Stir with a fork and leave to cool.
- To serve: spread a spoonful of creamy potato in the middle of the plate. Place the caramelized octopus tentacle. Arrange the cubes on the sides of the tentacle. Cover with crumble. Drizzle with olive oil. Sprinkle lightly with pimenton, fleur de sel and add a few mustard shoots for decoration.
Further information
- Les Allées, 17 allée Gaston Phoebus, 40240 Saint-Justin
- 11.5/20 in the Livre des 109
- Read Gault&Millau's review of Les Allées
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