Sign In/Register

Spicy battered octopus with avocado cream

RECIPE PREPARED WITH

FARINA GRANITO

LA CASA DEL GRANO

PREPARATION

25

MIN

COOKING

9

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Cook the still-frozen octopus in a saucepan for about 20 minutes over high heat to tenderise it
  2. In the same cooking water, keep it off the heat for another 20 minutes or until it completely cools
  3. Prepare a batter in a bowl with the La Casa del Grano Farina Granito, the beer, sparkling water and egg yolks
  4. Beat with a whisk until the mixture is smooth, then add salt and oregano finely chopped with a knife
  5. Continue mixing, cover with some cling wrap and place in the freezer for 20 minutes
  6. Blend the avocado, lemon juice, salt and pepper in a pitcher with an immersion blender
  7. Transfer the mix into a squeeze bottle (soft plastic bottle for dressings) and set it aside
  8. Brown the clove of garlic with a tablespoon of olive oil in a pot
  9. Add the tomato purée, chilli, oregano and sift the hot sauce obtained when cooked
  10. Heat plenty of sunflower oil in a saucepan and, in the meantime, cut the octopus tentacles
  11. Using a wooden skewer, dip the tentacles in the cold batter first, then in the hot oil heated to about 160 °C for 3 minutes
  12. Drain the battered tentacles of the excess oil on a piece of paper towel
  13. Serve at will, two tentacles per person with the hot sauce and avocado cream
  14. Add a few leaves of fresh oregano to garnish the dish

Ingredients

  • 300 g La Casa del Grano “Farina Granito”
  • 1 kg octopus
  • 1 avocado
  • 60 g tomato purée
  • 100 ml beer
  • 100 ml sparkling water
  • 2 egg yolks
  • 1 lemon
  • 1 clove of garlic
  • Chilli pepper, q.s.
  • Oregano, q.s.
  • Evo oil, q.s.
  • Sunflower oil, q.s.
  • Salt and pepper, q.s.

Bring our tradition home