Barbecue grilled octopus with potatoes and pepper cream

INGREDIENTS FOR 4 PEOPLE:

•     400 g Processed octopus
•     280 g Potatoes
•     100 ml Extra Virgin Olive Oil
•     120 g Red peppers
•     Salt to taste
•     White pepper to taste
•     Rosemary to taste

COOKING TOOLS:

• Gas or natural gas barbecue 

PROCEDURE:

• Wash and beat the octopus, cook it in salted water flavored with parsley stalks, a small onion and two lemon wedges. The octopus will be cooked when pricking it with a fork, the prongs will enter without difficulty. Remove it from the court bouillon and cut it into pieces. The central parts of the tentacles will be used for the grill, which will be lightly greased and then grilled in direct cooking . Direct grilling at a high temperature will give the grilling. a good crunchiness to the tentacles.

• Wash the potatoes well, wrap them in the peel in aluminum foil and cook them on the barbecue in direct cooking until cooked (90°).

• Open them in two and put the pulp in a bowl, seasoning with a drizzle of extra virgin olive oil, chopped fresh rosemary leaves, salt and pepper from the mill.

• FOR THE PEPPER CREAM: wash the peppers leaving them whole, put them still wet on the grill in direct cooking and, turning them often, bring them to cook. let them cool in a closed container or a plastic bag so that the peel can be easily detached.

• After having peeled them and removed the seeds, blend the pulp with the extra virgin olive oil, adding salt to taste.

• Put the pepper cream on the bottom of the plate, a potato quenelle in the center and the octopus tentacles on top of it, finish with a drizzle of oil.