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Cream of cannellini beans with grilled octopus tentacles


Ingredients to serve 4:

1/2 leak

1/2 onion

1 potato

200g cannellini beans, already soaked

1.2kg octopus

10g parsley, finely chopped

1 clove garlic

1 lemon

3 bay leaves

Extra virgin olive oil

Salt and pepper to taste


Boil the octopus in a pot with half a lemon and 2 bay leaves.

Then separate the tentacles, cut them in half lengthwise and dress them with a few drops of lemon juice, chopped parsley, oil, salt, pepper, garlic and leave to marinate.

In a deep pot fry the leek and onion in oil, then add the potato and the beans. Cover with water, season with salt and pepper and cook.


Once the beans are cooked, remove them from the heat, mix with a blender and season to taste.

Grill the octopus tentacles in a non-stick pan at a high heat.

Arrange the cream on the plate, 4 pieces of octopus in the centre and season with some freshly ground pepper and extra virgin olive oil.

Garnish with a sprig of curly parsley.

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