octopus salad

octosaladoverhead2
This recipe comes from the Polpo cook book. If you haven’t got a copy, go get one. It is full of beautiful photos and recipes for venetian-inspired dishes. Like this one. We’ve added some smokey paprika which kicks arse. We’ve also reduced the amount of cooking time for the octopus for a firmer texture. Make sure you get waxy potatoes. Desiree are good. Kipfler are better.

octosaladingredients

(for 4 people)

2 medium octopus
(about 300 g each)
4 kipfler potatoes
½ fennel bulb or 1 baby fennel
½ brown onion
2 celery stalks
small bunch of parsley –
leaves and stalks
juice of 1 lemon
smokey paprika
1 garlic clove – finely sliced
chilli flakes
olive oil
salt and pepper


Chop the potatoes into inch sized pieces and add to a pan of salted cold water. Bring to the boil, reduce the heat and simmer until cooked.
octosaladcloseupPSD
While the potatoes are cooking, clean the octopus and separate the head from the legs. Place the fennel, onion, celery and stalks from the parsley in a pot of water bring to simmer. Cook the octopus in the broth for around 3 minutes or until cooked through but still firm.
octosaladplatePSD octosaladcloseup2Place the potatoes and octopus in a large bowl with the rest of the ingredients (including the leaves from the parsley). Mix the salad, making sure everything is properly coated with the dressing. Serve this one warmish.
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