Octopus and Potato Salad
Octopus and Potato Salad

Ingredients

Method

  • 1 carrot, chopped
  • 1 stick of celery, chopped
  • 2 bay leaves
  • 1⁄2 onion, halved
  • 1 kg octopus, cleaned
  • 4 medium potatoes
  • Salt and pepper
  • 1 tbsp lemon juice
  • Small handful of fresh parsley, chopped
  • Extra virgin olive oil
  • Get things going by filling up a large pan with water, adding some salt, and setting to boil. Chuck in the carrot and celery, along with the bay leaves, onion, and octopus. Set to a simmer for one hour, or until the octopus is tender and can be easily sliced. Once ready, remove the octopus from the water, peel the outer skin, and remove the eye. Chop the flesh into bite size chunks.
  • Meanwhile, boil the potatoes until cooked. Drain, and chop into chunks. Take a serving bowl, and mix together the octopus flesh and the chopped potatoes, and season well. Add a good glug of olive oil, the lemon juice, and stir in the chopped parsley. Serve with crusty bread or other light salads.
1 hour
6 serving
This recipe pairs perfectly with the Dalfarras Pinot Grigio 2017 from Central Victoria, Australia.

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