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
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
The octopus head can be reserved and then sliced and eaten with the rest of the dish.
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