Deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Octopus
Time 5h55m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- For the octopus:.
- Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
- Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
- For the potato salad:.
- Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
- To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
- Cook's Note:.
- The octopus head can be reserved and then sliced and eaten with the rest of the dish.
Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 3.2, Carbohydrate 5.3, Fiber 0.3, Sugar 0.3, Protein 1
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