Octopus Salad

Pearlescent, tender octopus slices mixed with melt-in-your-mouth potatoes. Glistening olive oil and deep red smoked paprika awaken the senses with a sharp acidic finish.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 374
• Protein: 29 g
• Carbs: 24 g
• Fat: 16 g

Ingredients

• 800 g Octopus vulgaris ( whole, cleaned )
• 400 g Potato ( sliced )
• 1 piece Red onion ( finely chopped )
• 1 piece Red bell pepper ( diced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Citrus limon (L.) Burm. f. optional ( in wedges )

Instructions

1. Cooking the octopus

   Submerge the octopus in a large pot of boiling salted water. Simmer until the flesh is tender: a knife blade should slide in like butter with no resistance.

2. Preparing the potatoes

   Cook the potatoes with their skins on in the octopus cooking water. They should be soft but hold their shape once sliced into thick rounds.

3. Slicing and seasoning

   Slice the tentacles into 2 cm rounds. Finely dice the red onion and peppers into uniform cubes. Roughly chop the flat parsley to release its aroma.

4. Final assembly

   Mix the octopus and vegetables. Drizzle generously with olive oil and vinegar. Sprinkle smoked paprika until the dish takes on a deep ochre hue. Finish with a pinch of sea salt.

Chef's tips

• To tenderize the octopus, freeze it for 24 hours before cooking to break down the fibers.
• Don't throw away the cooking water; it's perfect for poaching white fish.

Storage

Keep refrigerated in an airtight container for up to 48 hours. Do not freeze after cooking.