Octopus, potatoes, oranges and grilled borretane onions
1 common octopus 1.2 kg
100g Valbona Grilled and Seasoned Borettane Onions
red wine vinegar
orange and lemon zest
1 - Cook the octopus in its water with some lemon zest over a low heat.
2 - Dice the potatoes and sautè them in the extra-virgin olive oil for a few minutes, continue cooking them in just a little water. Cream them. Then season with salt, oil and orange zest.
3 - Thinly cut the Valbona grilled onions and let them marinate with red wine vinegar and sugar for 30 minutes.
4 - Cut the octopus, keeping the tentacles in one piece, sear them in a pan, add salt and pepper.
5 - Serve on a plate with the octopus on a bed of cream and garnish with a few strips of Valbona onions.