Silvia Colloca Instagram – A Mediterranean classic: octopus and potatoes. Combined in a salad it will make you believe you are somewhere warm on the Ionian Sea…
Made with ❤️ on my @essteelau
Serves 4
1 kg octopus, cleaned
salt
2 tablespoons of extra-virgin olive oil plus more for drizzling
100 ml of the water
100 ml of white wine
1-2 bay leaves
3-4 white peppercorns
3-4 medium potatoes, peeled
salt flakes and freshly ground white pepper for seasoning
parsley leaves
Place the octopus in a large heavy-based pan or wok, add the wine, oil, bay leaves and peppercorns, bring to a simmer, then turn the heat to low, cover with a fitted lid and poach slowly for 60-70 minutes or until fork tender. Set aside to cool in the pot.
In the meantime, place the potatoes in a large pot of cold, salted water, bring to the boil and cook for 30-35 minutes or until cooked through. Drain and allow to cool down for 10-15 minutes.
To assemble the dish, cut the octopus and the potatoes into small chunks, season with a drizzle of extra-virgin olive oil, 2-3 tablespoons of the poaching liquor, salt flakes, freshly ground white pepper and roughly chopped parsley.
Enjoy with crusty bread as a stunning antipasto or light lunch. | Posted on 05/Mar/2025 10:37:32
