Octopus Salad

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• fine sea salt, to taste
• 2 -3 lbs octopus
• 2 medium yukon gold potatoes, scrubbed
• 2 lemons
• 2 tablespoons olive oil
• fresh ground black pepper
• 1/4 cup flat leaf parsley, loosely packed

Recipe

• 1 fill a large pot with salted water and place over medium-high heat.
• 2 add the octopuses and the potatoes and squeeze the juice of one lemon into water.
• 3 bring the water to a boil and cook for 30-40 minutes, or just until the potatoes are cooked through; the potatoes and octopuses cook at the same rate.
• 4 check for doneness by inserting a small, thin bladed knife into one potato.
• 5 remove the pot from the heat and let the octopuses and potatoes cool in the water for about 30-40 minutes.
• 6 when cool, remove the potatoes from the water, cut them into 1/4 inch cubes and transfer into a large bowl.
• 7 remove the octopuses from the water and cut them into 1/2 inch pieces.
• 8 add the octopus pieces to the bowl with the potato. add the olive oil and the juice from the other lemon to the bowl.
• 9 toss and season with salt and pepper to taste. top with parsley leaves.
• 10 serve at once, from a large bowl or divided among salad plates.