Octopus salad with new potatoes


by: Cutie Chef

Ask your fishmonger to clean and prepare the octopus. If you can't find a fresh one.) use frozen, which comes already cleaned and works almost as well. It will already be tenderized, as the freezing process breaks down the cell structure. If you use a fresh octopus you will need to pound it before cooking.


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serves: 4

1 large octopus (cleaned)

1 large chile (split in half)

2 handfuls of flat-leaf parsley

4 cloves garlic

6 tablespoons extra virgin olive oil

8 small new potatoes (scrubbed)

1 onion (chopped)

3 tablespoons white wine vinegar

1 lemon (juice)

2 stalks celery

small bunch of chives

2 handfuls of mixed salad greens (optional)

2 tablespoons Giorgio's vinaigrette (optional)

salt and pepper

Nutrition Facts
Octopus salad with new potatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 630

  • Total Fat: 26.9 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 102.5 mg
  • Sodium: 86.9 mg
  • Total Carbs: 60.7 g
  •     Dietary Fiber: 10 g
  •     Sugars: 6.5 g
  • Protein: 38 g

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1.  Wrap the octopus in a cloth and pound it with a meat hammer fer 3 to 4 minutes to tenderize it. Rinse well under cold running water for 10 to 15 minutes, to take out any excess salt.

2.  Put the chile, one handful of parsley, 3 whole garlic cloves and 3 tablespoons of the olive oil in a large casserole. Add the octopus (don't season it, or it will toughen up), cover with a lid and simmer gently for about 1 1/2 hours, until tender. Leave to cool.

3.  Meanwhile, boil the potatoes until tender, then drain. When cool enough to handle, remove the skins.

4.  Heat a couple of tablespoons of the remaining oil in a small casserole dish, add the onion and sweat until soft but not colored. Add the white wine vinegar and let it bubble until completely evaporated. Remove from the heat. Cut the potatoes into quarters, mix with the onion and season to taste.

5.  Squash the remaining garlic clove to a paste with the back of a knife, then put the rest of the parsley on top and chop it so that the two mix together well.

6.  When the octopus has cooled enough for you to handle it. remove any big suckers and discard. then cut the rest into small chunks and put into a bowl. Add the parsley and garlic, and the lemon juice. Season if necessary and mix in the rest of the olive oil. (At this point, you can keep it in the fridge for 2 to 3 hours and finish it just before serving.)

7.  Cut the celery into julienne strips, and the chives into batons. Combine the potatoes with the octopus mixture and add the chives. If using the salad, dress it with Giorgio's vinaigrette and some salt and pepper. Arrange en serving plates and put the octopus and potato mixture on top. Garnish with the celery.

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