Octopus & Potato Salad
Recipes · Lunch · Recipe, Typed Supps
A Mediterranean harbour dish. The octopus needs an hour and absolutely no attention.
Allergens and patterns
Contains molluscs. Fits: Pescatarian, Gluten-free.
Ingredients
- 1 small, cleaned (400g) Octopus — Simmered gently for an hour. Boiled hard it goes tough, and there is no recovering it after that.
- 4 small, boiled (300g) Potatoes — Dressed while warm so they take the oil and lemon in rather than wearing it.
- a handful (50g) Olives — The salt. Octopus itself is mild and the plate needs punctuation.
- 2 tbsp (30g) Olive Oil — Good oil, poured generously. This dish is olive oil, lemon and octopus and nothing else.
- 1, juiced (30g) Lemon — In the same quantity as the oil, roughly.
- a large handful (15g) Parsley — Chopped coarsely and used as a salad ingredient, not a sprinkle.
- 1/2, sliced thin (50g) Red Onion — Raw and thin. It sharpens a plate that is otherwise soft all the way through.
Nutrition per serving
- Calories: 519 kcal
- Protein: 40.4g
- Carbohydrate: 32.5g
- of which sugars: 2.3g
- Fat: 23.3g
- of which saturated: 3.5g
- Fibre: 8.3g
- Sodium: 797.7mg
Method
- Simmer the octopus in unsalted water on the lowest possible heat for about an hour, until a knife slides into the thickest part.
- Cool it slightly and cut into bite-sized pieces.
- Boil the potatoes and dress them warm with half the oil and lemon.
- Combine everything with the rest of the oil, lemon, olives, onion and parsley.
Nutrients it supplies
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