Octopus salad with potatoes and Mediterranean scents
For this tasty dish , which can be either a starter is a main dish , you’ll need
about 1 kg octopus you’ve frozen at least 2 or 3 days before cooking , 1 kg of potatoes , 2 tablespoons pitted black olives 2 tablespoons brine capers , 3 tablespoons of pickled capers , half a cup of oil extra virgin olive oil , the juice of half a lemon, salt to taste and 50 grams of parsley. To cook the octopus is better to use a pressure cooker . first put the octopus still well frozen in a pressure cooker , cover with cold water , close the pressure cooker and cook for about 30 minutes to go when under pressure. Then turn off the heat and let cool in the pressure cooker.
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In the meantime, peel the potatoes, cut into small pieces , put in a pot with water , add salt and bring to a boil . While octopus and potatoes are cooking, prepare the seasoning.
For the sauce, put in a blender olives, capers, parsley leaves and brine capers . Whisk in order to obtain a rustic souce . Add the lemon juice and put this mixture into a nice big bowl .
Just know baked potatoes are soft but not fulfilled, drain and put them directly into the bowl with the sauce. Gently stir well , then add the oil : the potatoes still hot will absorbe it becoming absolutely delicious
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As soon as the octopus will become lukewarm , remove the skin that will come off easily , cut into pieces , put it in the bowl with the potatoes mix well.
The octopus salad with potatoes and Mediterranean scents is ready to be enjoyed, so enjoy it!
A tip: if you eat it a day after you prepared it, all the scents will mix and will be even more delicious.
