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

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read