Mediterranean Octopus and Warm Potato Salad
A coastal taverna staple — octopus simmered until tender, then charred over high heat and tossed with waxy potatoes, capers, and a slick of green olive oil while everything is still warm enough to drink in the lemon.
Ingredients
- whole octopus, cleaned1.5 kg
- bay leaves2
- black peppercorns1 tsp
- wine cork1
- waxy potatoes500 g
- red wine vinegar2 tbsp
- extra-virgin olive oil6 tbsp
- capers, drained2 tbsp
- flat-leaf parsley, chopped1 small bunch
- lemon1
- flaky sea saltto taste
Steps
Simmer the octopus.
Submerge the octopus in a large pot of cold water with bay leaves, peppercorns, and the wine cork. Bring to a bare simmer.
Simmer octopus until tender.
Simmer gently until a knife slides easily into the thickest part of a tentacle, 50 to 70 minutes. Let cool in the cooking liquid for 15 minutes.
Boil and dress the potatoes.
Meanwhile, boil potatoes whole in salted water until just tender, about 18 minutes. Drain, halve, and dress immediately with red wine vinegar and 2 tbsp olive oil.
Sear octopus tentacles.
Lift the octopus out, separate the tentacles, and pat dry. Sear over a screaming-hot grill or cast-iron pan until edges char, 2 minutes per side.
Combine sliced tentacles and salad.
Slice tentacles on the bias. Fold with potatoes, capers, parsley, remaining olive oil, and a generous squeeze of lemon. Finish with flaky salt.
Nutrition, per serving. 300 calories. Protein 32.5 grams, 37 percent. Carbs 22.8 grams, 26 percent. Fat 14.5 grams, 37 percent. Fiber 3.1 grams, sugar 2.3 grams, saturated fat 2.1 grams, sodium 480 milligrams. Estimated from ingredients.
