Octopus Salad with Potatoes and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 onion, halved |
1 carrot, chopped |
1 celery rib, chopped |
1 bay leaf |
1 1/2 pounds octopus tentacles, separated |
1/2 pound green beans, cut into 1 1/2-inch lengths |
1 1/2 pound yukon gold potatoes |
1 garlic clove, minced |
1 tablespoon chopped parsley |
1/4 cup extra-virgin olive oil |
salt and freshly ground pepper |
Directions:
1. Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.
2. Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes.
3. In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley and olive oil and season with salt and pepper. Serve warm or at room temperature.
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