Octopus And Potato Salad Food

OCTOPUS AND POTATO SALAD

Steps:

• Dip the octopus in cold water, make it boil and cook slowly for about 40 minutes. Then turn off the heat and let the octopus cook covered in its water till it's quite cool. From time to time (not too often otherwise you risk losing the heat from the pot) turn the octopus and check the softness with the tines of a fork.
• Peel the potatoes and cut them into cubes of about 2 cm (1 inch). Boil them in plenty of lightly salted water for about 20 minutes. Drain and let them cool.
• in a bowl, using a fork or a small whisk, emulsify oil, chopped parsley, lemon juice, a clove of garlic (which you will remove), salt and pepper.
• After the octopus has cooled, remove it from the water and place it on a cutting board. Remove excess skin and cut the octopus into small pieces. Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed. Let octopus and potato salad rest for 1 hour to well combine the ingredients before serving.

BRAISED OCTOPUS AND TANGY POTATO SALAD

Steps:

• For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
• Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
• For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
• To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
• Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

OCTOPUS SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.