Octopus and potato like each other in various recipes and combinations. Even in a salad octopus is combined with potato and onions. Yet I like it like this, “bare”, without anything, apart from added seasoning and fresh parsley. To lick your fingers.
1 octopus (about 1 kg/2.20 lb)
50-100 ml (1.7-3.4 fl oz) olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons water in which octopus was cooked
2 tablespoons fresh chopped parsley
Clean and freeze the purchased octopus (at least for 48 h). A day before cooking you can put it in the refrigerator to thaw gradually over night or take it out and defrost in warm water gradually.
Boil water in a larger pan, hold the octopus by its head and dip its tentacles several times in water to curl them. Then dip the entire octopus i water, so that the head is in water and tentacles turned downwards. Simmer for about 40 minutes and then leave in water to cool.
Take the octopus out and pull with your hands the pink sheath as much as you can in order to get white octopus flesh. Cut in smaller pieces, add salt and pepper. In a a small bottle mix the olive oil, water, vinegar and lemon juice and shake well a couple of times. Pour over the octopus, add chopped parsley and mix it all well together.
Serve the octopus salad as an appetizer with toasted bread.
60 minutes + cooling time
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