GRILLED OCTOPUS WITH WINE PARMENTIER AND GARLIC PORTOBELLO MUSHROOMS 🐙.

Chop the garlic and brown in a frying pan. When they are golden brown add the mushrooms and parsley and let them cook over very low heat. Set aside.

For the parmentier, cook the potato for about 15 minutes. Peel it and add it to the blender with the wine, cheese and salt to taste.

Once mixed, add the milk little by little until the desired texture is achieved. Set aside.

On the other hand, put abundant oil in a frying pan over high heat with two spoonfuls of paprika and mix. When it is hot, add the octopus cut into slices and lower the heat to medium.

When the octopus is done, turn up the heat to high to brown it (be careful not to burn it).

With the octopus already browned and the mushrooms done, plate the parmentier leaving space in the middle to add the egg yolk well separated from the white, sprinkle with black pepper to taste and millet seeds.