OCTOPUS POTATO SALAD WITH BLACK OLIVES AND CAPERS
People
Serves 4
Prep Time
40 min.
Grilling Time
8 min.
- People
- Serves 4
- Prep Time
- 40 min.
- Grilling Time
- 8 min.
the Ingredients
- 400 grams Octopus
- 300 grams Potatoes
- 2 Celery sticks
- 100 grams Carrots
- 12 Black olives
- 50 grams Pantelleria capers
- 1 Lemon
- 4 tablespoons Extra virgin olive oil
- Sea salt
- Pepper
Instructions
- 01 Clean out the head of the octopus, remove the beak, located at the junction of the tentacles. Rinse well and blot dry.
- 02 Peel the potatoes and cut in cubes of 2 cm. Soak them for 10 minutes to remove the starch.
- 03 Boil the octopus in salted water for 20 minutes – use 20g of salt per litre of water. Drain it.
- 04 Boil the potatoes in salted water for 10-12 minutes – until tender, but not too soft. Drain.
- 05 Clean the celery and peel the carrots. Cut them in cubes of 1/2 cm.
- 06 Mix the potatoes, celery, carrots, olives and capers in a glass bowl.
- 07 Pour over the juice from the lemon.
- 01 Prepare the barbecue for direct heat – approx. 170 ºC. Place the sear grate on the grill and let it preheat for 10 minutes.
- 02 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.
- 03 Cut it into bite size pieces. Season generously with olive oil, salt and pepper.
- 04 Turn in the salad and taste before serving.
In the kitchen:
At the barbecue:
the Ingredients
- 400 grams Octopus
- 300 grams Potatoes
- 2 Celery sticks
- 100 grams Carrots
- 12 Black olives
- 50 grams Pantelleria capers
- 1 Lemon
- 4 tablespoons Extra virgin olive oil
- Sea salt
- Pepper