Tuesday, July 19, 2016

Octopus Salad




This is a really simple dish. The key is to properly cook the octopus, which means using enough water and slowly submerging the beast to keep a boil up, and leaving it in the pot for about 30 minutes once the cooking is done. When is octopus slowly simmered, it becomes delicate and tender. The secret to this recipe is the timing of the dressing. If you dress the octopus and potatoes while they are still warm they will absorb the flavours. Octopus with potatoes, then dressed with garlic and parsley, it makes for a very lovely dish.



Ingredients

  • 1 large octopus
  • 1 medium onion, peeled
  • salt
  • pepper
  • juice of 1 lemon
  • extra virgin olive oil
  • 500 g of potatoes
  • 3 clove garlic, sliced
  • 1 onion cut into rings
  • 2 tablespoons of chopped basil
  • 2 tablespoons of chopped parsley



Preparation

Wash the octopus very well under cold water. Place the octopus in a large pot with water and peeled an onion. Leave to slowly cook about an hour. Leave it in the pot for about 30 minutes once the cooking is done. Drain the octopus, remove to a plate and cut into pieces, season with salt and pepper and dress with some lemon juice and extra-virgin olive oil.

Meanwhile, boil the potatoes in their skins until tender, drain and cool. Peel them and cut into thick slices. In a bowl combine the potatoes, garlic, onion cut into rings, parsley and basil, season with salt and pepper and dress with plenty of lemon juice and extra-virgin olive oil. Add the octopus and mix to combine.



This salad keeps well and can be made a day ahead, but it is best on the day it is made. Eaten at room temperature with some bread, it will be gone in a flash.

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