Octopus coulant, a perfect dinner with surprise

Last night I was practicing in the kitchen and I prepared a salty coulant that I want to share with all of you. The image is not too good, since I took it directly with the mobile, but I have to tell you that the dish was simply spectacular. A lot of flavor and the juiciest thanks to the egg yolk. Do you want to know how it is prepared?

Preparation

Begins preheating the oven to 180 degrees while you peel the potatoes, cut them into cachelos (medium pieces), and put them to cook in boiling water with a drizzle of oil and a little salt.

Let the legs cook for about 25 minutes. Once that time has passed, check that they are ready by simply pricking them with the fork. Once cooked, put them in a bowl, and add a little salt, a little oil and chopped parsley. With the help of a fork mash them into a mashed potato.

Prepare an oven rack, and put on it a parchment paper and two rings to plate. Put in the bottom of each ring the well compressed mashed potato so that it is compact. And fill it to the top. Once you have it full, make a small hole in the center to put the raw egg yolk that we will have previously prepared, separating the white from the yolk.
Put the yolk in the hole and on the yolk, put mashed potatoes again, taking care not to break the yolk.

Once we have it, carefully remove the ring, and start decorating the coulant with the slices of octopus, a little sweet paprika and Malm salt.

Put in the oven for 3 minutes at 180 degrees, so that the yolk cooks a little but without it curdling. When you take it out of the oven, be careful not to break each coulant and decorate again with a little paprika on the plate and Maldon salt.

It's delicious! And as soon as you split it, the surprise inside is even more so.