Recipe courtesy of David Rocco
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Rinse the octopus well under cold water and clean the sac, making sure to get rid of any grit. Flip the octopus over and look for the beak (the dark, hard, crusty shell-like bit) and scoop out with a paring knife. Add the beak and octopus to a large pot and cover with water. Bring to a boil, and then lower to medium-high heat and cook until the octopus is fork tender, about 40 minutes. Drain and let cool, and then cut into bite-size pieces. Meanwhile, peel your potatoes, cut into bite-size pieces and cover with cold water in another pot. Bring to a boil and cook until tender. Combine the octopus, potatoes, olive oil and lemon juice and season with salt and pepper. Add the black olives and parsley to finish.

IDEAS YOU'LL LOVE

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Picnic Potato and Chicken Salad

Recipe courtesy of Sunny Anderson

Tuna Salad

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking