Charred Octopus Salad with other Goodies

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Cook your octopus:

  1. Place the whole octopus in a pot and cover with water. (You can attempt to heighten the flavor by adding wine, lemon, bay leaves, peppercorns to the liquid, but I’m honestly not sure any of this makes a difference; the cork thing—advice you might find on the internet to put a cork in the water when you cook octopus—is just crazy.) Bring to a boil and then reduce to a simmer. Cook until tender. The time required will vary widely depending on the weight of the octopus (60 to 90 mins). Just stick it with a sharp knife to see if it’s tender; when tender, it’s done. Let it cool in the poaching liquid.
  2. Let the octopus cool completely in the liquid. Lift from the pot and place on a cutting board. Remove the long tentacles with a knife. If they are really big, cut them right down the middle. Use the rest of the octopus, chopped up, in a potato salad or in a quick tomato sauce.

Make the beans and clams

Make the other goodies:

Assemble the final dish: