Octopus Vol-au-vent with Mashed Potato: Elegance and Flavour

Here is a delicious and elegant recipe: Vol au Vent of Octopus with Mashed Potato. This recipe combines crispy vol au vent stuffed with a tasty octopus filling and topped with creamy mashed potatoes, creating an irresistible culinary experience.

Ingredients:

**For the vol-au-vent octopus:**

Vol-au-vents pre-cooked foods (you can find them in bakeries or supermarkets)
300 g of cooked octopus (can be fresh or frozen)
1 small onion
2 cloves garlic
1 red pepper
1 green pepper
1 ripe tomato
Olive oil
Salt and pepper to taste
Sweet or hot paprika (optional)
Fresh chopped parsley for garnish

For the mashed potato:

500 g potatoes
50 g butter
100 ml milk
Salt and pepper to taste
Nutmeg (optional)

Elaboration:

1. Vol-au-vent octopus:

Prepare the ingredients:
- Finely chop the onion, garlic, peppers and tomato.
- Cut the cooked octopus into small pieces.
Cook the octopus stuffing:
- In a large frying pan, heat a little olive oil over medium heat.
- Add the onion and garlic, and fry until the onion is translucent.
- Add the peppers and continue cooking until tender.
- Add the chopped tomato and cook for a few minutes until the tomato has broken down a little.
- Add the octopus and cook together for about 5 minutes, stirring occasionally.
- Season to taste with salt and pepper and, if desired, add a little sweet or hot paprika for extra flavour.
- Remove from the heat and set aside.

2. Mashed potato::

Cook the potatoes:
- Peel the potatoes and cut them into chunks.
- Place them in a large pot of salted water and bring to the boil.
- Cook until the potatoes are tender, about 20 minutes.
- Remove the potatoes from the pot and drain.
Prepare the puree:
- Mash the potatoes with a potato masher or fork until they are well mashed.
- Add the butter and mix until completely melted.
- Add the milk little by little, mixing well until the desired consistency is reached.
- Season to taste with salt and pepper and, if desired, add a pinch of nutmeg.

3. Assembly of the plate:

Heat the vol-au-vents:
Follow the instructions on the packet to heat the pre-cooked vol-au-vents. It is usually recommended to heat them in the oven at 180°C for about 5-10 minutes until golden brown and crispy.
Fill the vol-au-vents:
Once heated, fill the vol-au-vents with the octopus mixture.

5. Serve:

Place the vol-au-vents stuffed on a plate.
Serve with a portion of mashed potato on the side.
Garnish with chopped fresh parsley and serve immediately.

Dare to surprise your guests with these delicious Vol-au-vent octopus with mashed potato, a perfect combination of textures and flavours that will elevate any special occasion!