Braised Octopus and Tangy Potato Salad

Chuck Hughes' deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying.

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: The Blind Date
TOTAL TIME: 5 hr 55 min
Prep: 25 min
Inactive Prep: 4 hr
Cook: 1 hr 30 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

OCTOPUS:
  • One 4-pound whole small octopus (2kg)
  • 1/2 cup/125ml chopped fresh parsley
  • 1 tablespoon/15ml olive oil, plus more for drizzling
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme
  • 2 shallots, halved
  • 1 head garlic, halved horizontally
  • Salt and freshly cracked pepper
    POTATO SALAD:
    • 1 shallot, finely chopped
    • 1/2 fresh red chile pepper, thinly sliced
    • A handful fresh chives, finely chopped
    • A handful fresh parsley, roughly chopped
    • Salt and freshly ground black pepper
    • Lemon zest and celery leaves, for garnish
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.

      Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.

      For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.

      To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.

      Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.