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Browse all Recipes
Seafood
OCTOPUS POTATO SALAD WITH BLACK OLIVES AND CAPERS
Difficulty:
easy
Fuel Type:
Gas
Charcoal
Serves 4
8 min.
Prep Time
Grilling Time
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Serves 4
Prep Time
40 min.
Grilling Time
8 min.
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Serves 4
Prep Time
40 min.
Grilling Time
8 min.
Ingredients
Instructions
the
Ingredients
400 grams Octopus
Octopus
300 grams Potatoes
Potatoes
2 Celery sticks
Celery sticks
100 grams Carrots
Carrots
12 Black olives
Black olives
50 grams Pantelleria capers
Pantelleria capers
1 Lemon
Lemon
4 tablespoons Extra virgin olive oil
Extra virgin olive oil
Sea salt
Sea salt
Pepper
Pepper
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Instructions
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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.
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