Octopus salad

Author:: Brigitte hafner
Time:: 1-2 hours
Difficulty:: Medium
Special options:: Dairy-free, Nut-free, Egg-free

A Spanish chef once told me that if you put a cork in the pot with the octopus it will help to tenderise it. I have found this mystifying but true. The secret to this recipe is the timing of the dressing - dress the octopus and potatoes while they are still warm and they will absorb the flavours.

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Ingredients

Approx 3kg of large (50cm) octopus
Salt
Juice of 1-2 lemons
Extra virgin olive oil
800g waxy potatoes
2 lebanese cucumbers, sliced thick
1 clove garlic, sliced
3 tbsp chopped mint
1 tsp paprika
Pepper

Method

Rinse the octopus, place in a large pot and cover with cold water. Add plenty of salt (and a cork if you like) and simmer for 45 minutes or until tender when pierced with a knife. Drain in a colander.

With the octopus still warm, rub the dark skin off the tentacles and discard along with the gut and beak. When cleaned, cut into largish pieces, season and dress with a little lemon juice and oil.

Boil the potatoes in their skins until tender and drain. Peel them while warm and cut into thick slices. In a bowl combine the potato, cucumber, garlic, mint and paprika, season and dress with remaining lemon juice and oil. Add the octopus and mix to combine.

This salad keeps well but I find it is best on the day it is made. Do not spare the mint, lemon juice and olive oil.

Main ingredient:: Squid/Octopus

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