Silky, comforting, and deeply flavorful, this potato purée with octopus is a refined expression of classic Spanish cuisine. The smooth richness of the purée contrasts beautifully with the tender octopus, while a drizzle of paprika oil adds warmth and depth. Simple in composition yet elegant in presentation, this dish brings a touch of modern Mediterranean dining to the table.

To recreate this dish, a few carefully selected ingredients come together to achieve a perfect balance of texture and flavor.

INGREDIENTS

½ tin Espinaler octopus
1–2 potatoes
50 ml milk
30 ml cream
A pinch of salt
Paprika oil
30 ml extra virgin olive oil
1 teaspoon sweet paprika

INSTRUCTIONS

1. Peel the potato and cut it into medium-sized pieces.
2. Boil it with the milk and a pinch of salt for about 15 minutes.
3. Heat the oil, remove from the heat, add the paprika, mix, and let it rest.
4. Blend the potato with the milk until you get a smooth purée.
5. Add the cream and blend again. Adjust salt if needed.
6. Slice the octopus and warm it slightly.
7. Assemble the cups with purée, octopus, and a drizzle of paprika oil.