Octopus Potato Salad Recipe

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serves:

4

Skill:

easy

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Recipe from The Fabulous Baker Brothers for Weber.

Ingredients

  • 400g octopus
  • 300g potatoes
  • 2 celery stalks
  • 100g carrots
  • 12 black olives
  • 50g pantelleria capers
  • 1 lemon
  • 4tbsp extra virgin olive oil
  • You will need:
  • Weber Original Sear Grate

Method

  • Clean out the head of the octopus and remove the beak, located at the junction of the tentacles. Rinse well and blot dry. Peel the potatoes and cut into 2cm cubes. Soak them for 10 minutes to remove the starch. Boil the octopus in salted water for 20 minutes – use 20g salt per litre of water. Drain it. Boil the potatoes in salted water for 10-12 minutes – until tender, but not too soft. Drain.

  • Clean the celery and peel the carrots. Cut them in cubes of ½cm. Mix the potatoes, celery, carrots, olives and capers in a glass bowl. Pour over the juice form the lemon.

  • Prepare the barbecue for direct heat – approximately 170C. Place the sear grate on the grill and let it preheat for 10 minutes. Brush the octopus with olive oil and grill it for 6-8 minutes. Remember to turn it to ensure even cooking. Remove it when it gets brown and crispy. Cut it into bite-sized pieces. Season generously with olive oil, salt and pepper. Turn in the salad and taste before serving.

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