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Octopus Potato Salad with Black Olives and Capers

Serves: 4
Ingredients
400g Octopus
3-4 Potatoes (300g)
2 Celery sticks
1-2 Carrots (100g)
12 Black olives
50g Pantelleria capers
1 Lemon
4 tbsp Extra virgin olive oil
Sea salt
Pepper
Recipe preparation

This beautiful summer salad is ideal if you fancy trying something a little different.

In the kitchen:
  • Clean out the head of the octopus, remove the beak, located at the junction of the tentacles. Rinse well and blot dry.
  • Peel the potatoes and cut in cubes of 2 cm. Soak them for 10 minutes to remove the starch.
  • Boil the octopus in salted water for 20 minutes – use 20g of salt per litre of water. Drain it.
  • Boil the potatoes in salted water for 10-12 minutes – until tender, but not too soft. Drain.
  • Clean the celery and peel the carrots. Cut them in cubes of 1/2 cm.
  • Mix the potatoes, celery, carrots, olives and capers in a glass bowl.
  • Pour over the juice from the lemon.
At the barbecue:
  • Prepare the barbecue for direct heat – approx. 170 ºC. Place the sear grate on the grill and let it preheat for 10 minutes.
  • Brush the octopus with olive oil and grill it for 6-8 minutes. Remember to turn it to ensure even cooking. Remove it when it gets brown and crispy.
  • Cut it into bite size pieces. Season generously with olive oil, salt and pepper.
  • Turn in the salad and taste before serving.