Ingredients:
1kg fresh octopus
3 large potatoes
1 large red onion, sliced into rings
1/2 bunch of flat-leaf parsley, finely chopped
1 punnet (250g) of cherry tomatoes, cut in half
100g of kalamata olives
3 garlic cloves, mashed
100ml of extra-virgin olive oil
60ml white wine vinegar
Salt and freshly-ground black pepper, to taste
Method:
Remove the stomach of the octopus by cutting around the hole at the base and pushing the stomach out. Cut slits around the eye sockets and with your fingers pull out the eye and all the liquid behind the eye. Cut off the top bulbous part of the head and cut one slit and lay it out flat.
Wash both pieces, the tentacles and head, under cold running water.
Take a meat mallet and using the flat side bash all the large parts of the tentacles and head to tenderise. The outer skin will tear and that’s ok. Run your fingers firmly along each tentacle and make sure that all the muscles are broken. When you hold up the tentacle skirt piece, all the legs should hang reasonably straight and not be coiled.
Next, take a large pot and fill with water (no salt needed), place over high heat and add octopus pieces. When the water starts to boil, reduce the heat to low and boil for 70 minutes.
Boil the potatoes in their skins until tender. Drain the potatoes, remove their skins and cut into quarters.
Combine the onion, parsley, tomatoes, olives into a serving bowl and set aside.
Combine the olive oil, vinegar and garlic in a jug and set aside
When the octopus has finished cooking, drain and set it aside to cool. Once cold, cut the octopus into bite-sized pieces.
Combine potatoes, salad mix and octopus in a large bowl. Pour over the dressing then toss to combine. It can be served right away or it can be chilled slightly in the refrigerator.
Serve with a good white wine, and plenty of crusty bread.
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