Octopus Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:40 AM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

Ingredients

Octopus Salad - 8/14/2000

1 2-4 lb. octopus 2 medium Yukon Gold potatoes
3 minced shallots 3 Tbl. Pantelleria capers
1/4 tsp. thyme 4 Tbl. chives
1 tsp. cayenne pepper 1/2 tsp. black pepper
Salt to taste 4 oz. olive oil
2 oz. lemon juice 2 Tbl. parsley

Directions

Braise the octopus in water with onions, bay leaf and thyme. Let simmer for 3 hours. Grill or saute the octopus for a couple of minutes, then dice into bite sized pieces. Note: you can substitute calamari for the octopus in this recipe.

Boil and dice potatoes. Soak Pantelleria capers in water to remove salt. You can find them in speciality markets. Mix octopus, potatoes, capers, thyme, chives, parsley and shallots. Toss with lemon juice and olive oil. Season with salt, black pepper and cayenne pepper. Serves 4.

Recipe from Holly Smith, Cafe Juanita

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