Octopus and potato salad
- 1 octopus , (of about 2 lb)
- 1 white onion
- 1 tbsp chives , chopped
- 1 lb potatoes
- 1 lemon
- sea salt
- 2 tbsp Extra Virgin Olive Oil
- black pepper to taste
- 1 tbsp white wine vinegar
Clean the octopus by removing the entrails, the eyes and the beak (i.e. the cornea formation that is located at head height). Wash it well under running cold water. Chill the octopus in a pan with plenty of water, an onion and salt, and bring to the boil. Continue cooking for at least half an hour or until the octopus is tender.
To make sure that the octopus is cooked, prick it with a fork: the meat must not offer resistance, being tender but not undone. At this point drain it. You can peel it hot, scraping the skin with the help of a knife, or after letting it cool. Cut it into pieces roughly.
In the meantime, peel the potatoes and cut them into cubes. Cook them in boiling, salted and slightly acidulated water with wine vinegar for 10-15 minutes.
Mix the potatoes with the octopus, season with a pinch of salt, lemon juice, oil, chopped parsley and a sprinkling of pepper.
Serve at room temperature.
Chef ‘s TipsĀ
Frozen octopus can be used still frozen immediately in boiling water.
Fresh octopus is better to freeze before using it in order to have it softer after preparation