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Braised Octopus and Tangy Potato Salad

  • prep time 15 min
  • total time 75 min
  • serves 6-8
8 Ratings
Braised Octopus and Tangy Potato Salad

Chuck Hughes' deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying.

Chuck Hughes Courtesy of:
Chuck Hughes Chuck's Day Off

Seafood, Summer, Potatoes, Side, Dinner, Salad, Lunch


Directions for: Braised Octopus and Tangy Potato Salad

Ingredients

Octopus

1 - 4 pounds whole small octopus (2 kg)

1 Tbsp of olive oil (15 ml)

2 shallots, halved

1 heads of garlic, halved

½ cup of parsley (125 ml)

½ sprig of thyme

4 sprig of oregano

Salt and freshly ground pepper

Potato and Pickle Salad

8 fingerling potatoes, cooked al dente and thinly sliced

½ cup of sour gherkins, brunoised (125 ml)

¼ cup of capers (60 ml)

1 shallot, finely chopped

1 Tbsp of grainy mustard (15 ml)

1 Tbsp white balsamic vinegar (15 ml)

½ red chili pepper, thinly sliced

¼ cup olive oil (60 ml)

A handful of chive, finely chopped

A handful of parsley, roughly chopped

Salt & freshly ground pepper

Garnish

Lemon zests

Good quality olive oil

Celery leaves

Directions

Octopus

1. Cut the head off the octopus. In a cast iron pot on medium high heat, add the olive oil, the tentacles and the rest of the ingredients. Cover and gradually bring the octopus to a boil. The octopus requires no liquid as it will release it’s own braising liquid. Once the octopus is brought to a boil, reduce to medium low heat and let simmer for an hour. Next, remove from heat and let it cool in its own braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll into a long sausage like strip. Use more plastic wrap to secure the octopus if necessary. Let sit in the fridge for a minimum of 4 hours or overnight to set.

2. The octopus head can also be sliced and eaten if you like.

Potato and Pickle Salad

1. Mix all the ingredients and set aside.

2. When ready to plate, unwrap the octopus and thinly slice on a plate, drizzle with olive oil and garnish with lemon zests. Garnish with the potato and pickle salad and celery leaves.

Garnish

See more: Seafood, Summer, Potatoes, Side, Dinner, Salad, Lunch