Ingredients for two

• 800 g octopus
• 200 g peas
• 1 small potato
• Water
• Coarse salt
• Salt to taste
• Pepper to taste
• 1 bunch of fresh parsley
• 2-3 tablespoons of extra virgin olive oil

Above, the step-by-step video of the recipe

Preparation Method

Have your local fishmonger clean an octopus weighing around 700 to 800 grams. Rinse it well under running water.

Bring water to the boil in a very large pan. Once it reaches boiling point, take the octopus by the head, plunge it into the boiling water for a few seconds and let it rise. Repeat this operation 3 times. In this way, the meat of the octopus will become softer.

While waiting for the Ghisanativa griddle to heat up, prepare the pea sauce with a potato that you will cook in the pot with the peas. Once stewed well with the potato, add oil and hot water and blend together. Taste and add salt to taste.

Place the cut octopus which has been marinated in oil and parsley on the grill and cook it as soon as Ghisanativa reaches at least 170° – 200°C. The octopus tentacles are cooked in 3-5 minutes on each side.

Add salt if necessary.

Remove the tentacles from the plate and place them on the pea sauce. Decorate with cherry tomatoes.

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