- 1.2 kg 1 octopus
- 500 g cherry tomatoes
- 250 g tomato pulp
- 250 g lemon zest with a little pulp
- 50 g sugar
- extra virgin olive oil
For the recipe octopus poached in red and lemon cream, gut the octopus: turn your head upside down like a glove and remove the entrails, then turn it over again; remove the eyes and the beak which are at the base of the tentacles.
Dive it in a saucepan with unsalted boiling water and boil it for 40 minutes after boiling. At the end, drain it and detach the tentacles at 3/4 of the length. (With the remaining octopus, cut into slices, you can prepare a salad with potatoes and herbs).
Bring boil the tomato pulp in a saucepan with a drizzle of oil, salt and pepper; add the octopus tentacles and the cherry tomatoes and cook for a maximum of 15-20 minutes on low heat: the sauce should thicken.
Collect in a saucepan the lemon zest and sugar, cover with a little water and cook for 20 minutes after boiling. Finally, blend to obtain a cream.
Serve octopus with sauce, lemon cream and parsley leaves.
The extra idea: if you prefer a smoother sauce, blanch the tomatoes in boiling water for 15 seconds, drain and peel them, before adding them to the pulp.