Crispy octopus on a bed of peas

An encounter between the sweetness of green peas and the crunchy salinity of the octopus.

Ingredients for 4 people:

• Octopus 2kg
• Celery 1 coast
• Shallot 2
• Green peas 400g
• Vegetable broth 1/2L
• Butter 30g
• Cream 70g
• Basil 5 leaves
• Sage 1 leaf
• Garlic 2 cloves
• Salt and pepper qb

Procedure:

Let's eviscerate 2 octopuses and massage them with coarse salt, rinse them with plenty of water and transfer them to a pot, cover them with water and boil them over low heat for about an hour, seasoning the water with a sage leaf.

While we wait for the octopus to cook, let's prepare the velvety pea soup. In a saucepan we put 2 shallots and 1 celery rib finely chopped and brown with 30g of butter and a clove of garlic poached crushed. Once the shallot is golden brown, add 400g green peas, cover everything with 1/2 litre of broth and leave to cook for 20 minutes.

Turn off the heat and add a few basil leaves, a clove of garlic (optional) and 70g of cream to the peas. Whisk everything with the minipimmer until you get a soft and velvety cream and add salt and pepper.

Drain the octopus from the cooking water, section the tentacles and dry them. Heat a pan with a little oil and a crushed clove of garlic and let the oil season for a couple of minutes.  Add the tentacles and toast them for a couple of minutes.

Now we can plate by putting the velvet on the bottom of the plate and in the center the octopus tentacles.