Octopus Salad
Ingredients
- 1 kgOctopus vulgaris (whole, cleaned)
- 600 gPotato (cubed)
- 6 tbspExtra virgin olive oil
- 2 pcCitrus limon (L.) Burm. f. (for juice)
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pcOnion (halved)
- 1 pcCarrot (in chunks)
- 1 pcApium graveolens (in chunks)
- 2 pcBay leaf
- 2 pcThyme
- 1 tspBlack peppercorns
- 1 tbspRed wine vinegar
Method
Pearlescent, tender octopus chunks paired with firm potatoes. The dish is brought together by a lemony, garlicky, and herbaceous emulsion that glistens on the plate.
- 1
In a large pot of cold water, add the halved onion, carrot and celery chunks, bay leaf, thyme, and black peppercorns. Bring to a boil to infuse the flavors.
- 2
Hold the octopus by the head and dip the tentacles three times into the boiling water to make them curl. Submerge completely and simmer on low heat. The octopus is ready when a knife tip slides into the thickest part without resistance.
- 3
Boil the potatoes in their skins in salted water. They should remain firm in the center without falling apart. Peel while still warm and cut into even cubes.
- 4
Once the octopus has cooled slightly in its broth, remove it and discard the beak. Cut the tentacles and head into 2 cm chunks. The skin should remain attached for texture and color.
- 5
Mix the octopus and potatoes. Drizzle with olive oil, lemon juice, and vinegar. Add minced garlic and chopped parsley. Mix vigorously to create a light emulsion that coats the ingredients.
Frequently asked questions
How do you get this dish right?
- Let the octopus cool in its cooking water to keep it perfectly tender.
- Use a bold olive oil to complement the briny flavor of the octopus.
How long does this dish keep?
Keep for 48h in the fridge in an airtight container. Take out 15 minutes before serving to let the olive oil liquefy.
