Grilled octopus | Carlo Florence chef

Ingredients

• 1.5 kg of octopus
• 4 tablespoons of olive oil
• 1 bunch of parsley
• Marjoram
• 1 onion
• 1 clove of garlic
• 2 lemons
• 400 gr. of beans
• paprika
• Boil the octopus in a large non-stick pot for a generous hour (about 80 minutes) with a little oil water, majority, parsley, and onion, adding water as needed
• When the octopus is nice and tender, let it rest in its broth for 20 minutes.
• At this point prepare a lemon emulsion: – 2 lemons – Oil – Salt – Pepper – Parsley
• Remove the octopus from the pot and engrave the tentacles at the base to flood the octopus.
• Prepare the embers by putting the octopus on the grill, at this point brush it with the lemon emulsion until it is well grilled.
• Serve on a bed of paprika bean cream accompanied by a small jar of round beans.
• Main Courses