Octopus Salad

Thu, 22 June 2023

Alberto Rossi's Octopus Salad

Ingredients

· 1.2kg Fresh Octopus

· 500g Baby Potatoes

· 200g Celery

· 2 Shallots

· Chopped Parsley

· Lemon Juice, Zest

· Olive Oil

· Salt

Method

1. Take a big pot, fill it up with water (enough to cover the Octopus) and put on to reach boiling.

2. When you buy fresh Octopus from the Fishmonger, you need to ask if it has been beaten, to soften it. If you buy it frozen, no need to beat it.

3. Once the water is boiling, take the octopus with your hands and let just the last few inches of the tentacles hit the boiling water until they retract, do it 3 times then gently drop it in the boiling water.

4. Turn down to simmer and cook for about 1 hour and 15 minutes.

5. Take it out of the water and let it cool.

6. As you are cooking the Octopus, put on a pot of cold water, with alt and simmer the baby potatoes; once cooked (but not too soft), remove from the water and cool down.

7. Take the celery stalks and slice them thin, chop the parsley and some of the celery leaves too.

8. Slice the shallot and mix all.

9. Once the potatoes are cold, cut in slices or quarters.

10. When the Octopus is cold, slice the tentacles into pieces and mix with the rest of the ingredients.

11. Add olive oil, lemon juice and zest, and salt if needed.

12. Enjoy it!