Octopus And Potato Salad

Recipe Ingredients

6		Water
2 tablespoons	30ml	Salt
1 lb	454g / 16oz	Waxy potatoes
1/4 cup	59ml	Extra-virgin olive oil
1 lb	454g / 16oz	Octopus tentacles
1		Red pepper flakes
4		Garlic cloves - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Scallions, whites and greens - sliced on bias
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
		Dressing
1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	Freshly-squeezed lemon juice
3		Garlic cloves - crushed
1/2		Red onion - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the potatoes and cook until tender but not falling apart. Drain and allow to cool for 10 minutes, then peel and slice potatoes into 1/2-inch thick slices.

In a hot rondeau heat 1/4 cup olive oil, add octopus, red pepper flakes, and garlic. Cook over high heat for about 40 minutes or until octopus is tender and has released its juices. Season octopus with salt and pepper. Allow to cool and then slice into 1/2-inch pieces.

Mound the octopus slices attractively in the center of a platter and arrange the warm potato slices around the edge. Sprinkle with the scallions and parsley. Mix together the olive oil, lemon juice, garlic, red onion, salt, and pepper.

Taste and adjust the seasoning, then pour the dressing over the octopus and still warm potatoes. Cover with a piece of foil and set aside in a cool place to marinate for several hours before serving.

This recipe yields 4 to 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E19) - from the TV FOOD NETWORK

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