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Serves: 4

Octopus Potato Salad with Black Olives and Capers

Prep Time
40 min.
Cooking Time
8 min.
Method
Direct
Prep Time
40 min.
Cooking Time
8 min.
Method
Direct

Ingredients

Sicily Octopus And Potato Salad 692X636Px 346X318
  • 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

Instructions

    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.
Ingredients
Instructions

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