Braised Octopus and Tangy Potato Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 356
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 37
- Cholesterol
- 109
- Sodium
- 847
- Total: 5 hr 55 min
- Prep: 25 min
- Inactive: 4 hr
- Cook: 1 hr 30 min
Ingredients
Octopus:
One 4-pound whole small octopus (2kg)
1/2 cup/125ml chopped fresh parsley
1 tablespoon/15ml olive oil, plus more for drizzling
4 sprigs fresh oregano
4 sprigs fresh thyme
2 shallots, halved
1 head garlic, halved horizontally
Salt and freshly cracked pepper
Potato Salad:
1/2 cup/125ml sour gherkins, cut into small dice
1/4 cup/60ml capers
1/4 cup/60ml olive oil
1 tablespoon/15ml grainy mustard
1 tablespoon/15ml white balsamic vinegar
8 fingerling potatoes, cooked until al dente and thinly sliced
1 shallot, finely chopped
1/2 fresh red chile pepper, thinly sliced
A handful fresh chives, finely chopped
A handful fresh parsley, roughly chopped
Salt and freshly ground black pepper
Lemon zest and celery leaves, for garnish
Directions
- 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.