This delicous Grilled Octopus with Zucchini Cream and Paprika easy recipe will turn you into a gourmet chef for a night. Enrich your dish with De Nigris Platinum Label Blasamic Vineagr.

Ingredients for 4 People

  • 1 octopus (about 1.3 lb)
  • 6 zucchini
  • 1 onion
  • 2 coasts of celery
  • Paprika, to taste
  • 1 tbsp Olive oil
  • 1 tbsp De Nigris Platinum Label Balsamic Vinegar

For the recipe

In a large pot, add water, onion, celery and the octopus and bring to boil. Let it cook for about 20 minutes, or until the octopus is tender enough to poke with a fork. Remove the octopus from the water, cut the tentacles and roast them in a pan. Meanwhile, boil the zucchini, then add two tablespoons of the broth in a blender with zucchini, paprika and olive oil. Mix until smooth. Place the zucchini cream in a plate, add the octopus and a tablespoon of De Nigris Platinum Label Blasamic Vineagr.