Mushrooms and parsnips with grilled octopus
By first braising the octopus and then briefly grilling it over high heat, you achieve a delicious result. The squid lightly caramelizes, giving it a subtle grilled flavor. Delicious with this classic olive mayonnaise.
Preheat the oven to 200°C (400°F) and light the barbecue.
Line a baking dish with parchment paper and spread the parsnips and portobello mushrooms inside. Drizzle with olive oil and sprinkle with salt. Roast the vegetables in the oven for 20-25 minutes. After 20 minutes, add the tomatoes, cut side up.
Blend the mayonnaise with the anchovy and olives using an immersion blender. Season with lime juice, salt, and freshly ground black pepper.
Brush the octopus tentacles with oil and grill them over high heat for 3-4 minutes until they develop a caramelized color on the outside.
Mix the tomatoes with the parsnips and portobello mushrooms. Serve with the octopus tentacles, olive mayonnaise, flaky salt, and freshly ground black pepper to taste.