Polpo alla Barbato with Potato Cream and Paprika

Method

1. Clean the octopus by rubbing it with coarse salt and water to remove impurities and sand. Rinse and repeat until water runs clear.
2. Bring a pot of water to a boil, add salt and a generous glass of dry white wine. Dip the octopus into the boiling water 5-7 times until the tentacles curl, then fully submerge. Add a cork (optional, said to help tenderness). Cook for 30 minutes from the boil, then turn off heat and let rest in the hot water for 15 minutes.
3. Remove the octopus, let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 24 hours.
4. After 24 hours, separate the tentacles from the head. Remove the beak and eyes. Cut the tentacles and the head into small pieces. Set aside.
5. Boil 500 g potatoes in salted water for 20-25 minutes until tender. Pass through a potato ricer or mash finely.
6. Finely chop 1 shallot. In a saucepan, melt 5 g butter over low heat and sauté the shallot until translucent.
7. Add 150 g milk to the shallot and bring to a simmer. Stir in 2 tablespoons smoked paprika, black pepper, and salt. Add the mashed potatoes and mix well. Gradually add more milk (up to ~350 g total) until the puree is creamy and fluid.
8. Using an immersion blender, blend the mixture until smooth and silky. Stir in the remaining 5 g butter to maintain creaminess. Cover and keep warm.
9. Heat a non-stick pan or griddle with a little olive oil and salt. Grill the octopus pieces over medium heat until golden and crispy on the outside, turning once. Cover briefly to heat through.
10. To serve, spread the potato cream on the plate. Arrange grilled octopus tentacles and head pieces on top. Sprinkle with finely chopped chives, a pinch of paprika, and drizzle with extra virgin olive oil.