Braised Octopus and Tangy Potato Salad

Chuck Hughes' deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying.
  • Level: Easy
  • Total: 5 hr 55 min
  • Prep: 25 min
  • Inactive: 4 hr
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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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:

1/2 cup/125ml sour gherkins, cut into small dice

1/4 cup/60ml capers

1/4 cup/60ml olive oil

1 tablespoon/15ml grainy mustard

1 tablespoon/15ml white balsamic vinegar

8 fingerling potatoes, cooked until al dente and thinly sliced

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

Directions

  1. 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.

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