Grilled Octopus

How to prepare grilled octopus

1. Boil the octopus following the instructions here. Drain and cut off the tentacles.
2. Clean the boiled tentacles with the blade of a knife to remove the purple skin, sprinkle with sea salt and chili. Let them come to room temperature if they were kept in the fridge before.
3. For the mash, peel the potatoes and cut into pieces. Boil in salted water until completely done.
   
4. Heat milk (less than a cup, you'll only use what's needed) and add the zest taken from one lemon with a vegetable peeler. Cover the pot and let it infuse for about 10-15 minutes. Then remove the peels.
5. Drain the potatoes well and mash with a masher or press. Add butter cut into small pieces (I add by eye and as much as my heart - read: kilograms - allows at that moment). Mix quickly with a fork until the butter melts in the hot potatoes. Then sprinkle salt and grind black pepper. Gradually add the hot lemon-infused milk while continuing to fluff the potatoes with a fork until you have the desired consistency, meaning a mash that's neither too dense nor too soft. Taste for salt and pepper. Then gradually grate fresh lemon zest, tasting until the mash gets a pleasant and fresh flavor.
7. Heat the grill pan for 5 minutes without fat. Brush the tentacles with oil and grill until you get grill marks (about 2-3 minutes per side).
   
8. Transfer to a plate and drizzle with a little oil and a little lemon juice.
   
9. Serve 2-4 tentacles on a mound of lemon mash and drizzle everything with parsley oil. Place lemon slices alongside.
   

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