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Fish and Shellfish, Mains

Octopus and potato salad

Octopus and potato salad
Los Angeles Times

Coins of sliced tender octopus and fingerling potatoes are simply dressed with olive oil, parsley and lemon. Food editor Leslie Brenner tasted this salad at Bartolotta, an Italian restaurant at the Wynn Las Vegas. "It's absolutely perfect" she says, "especially ... Read more

Total time: 2 hours, 30 minutes | Serves 4
  • 2 stalks celery, cut into 1-inch pieces
  • 1 onion, quartered
  • 2 lemons, cut in half
  • 4 sprigs parsley
  • 1 cup white wine
  • 1/4 cup white wine vinegar
  • Salt
  • 2 1/2 - to 3-pound whole octopus
  • 1 pound fingerling potatoes
  • 2 to 3 tablespoons flat leaf parsley, roughly chopped
  • 1/4 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • 1/4 teaspoon red wine vinegar
  • Black pepper

Step 1Place the celery, onion, lemons, parsley sprigs, wine, white wine vinegar and 1 tablespoon salt in a 6-quart stock pot. Fill it with water and bring it to a boil.

Step 2Wash the octopus in cold running water and (if not done already) with a paring knife remove the beak, which is where the tentacles meet in the center of the octopus, by cutting a circle around it. Place the octopus in boiling water, reduce the heat and simmer, covered, until tender, about 2 hours for a 2 1/2 - to 3-pound octopus. Boil the potatoes in a separate pot of salted water until tender, 20 minutes. Peel and slice diagonally into one-third-inch-thick pieces.

Step 3Carefully remove the octopus from the water. Cool slightly. Cut the tentacles into one-third-inch pieces. Gently mix the octopus, potatoes, chopped parsley, olive oil, lemon juice, red wine vinegar and salt and pepper to taste. Serve warm or at room temperature.

Note: From Paul Bartolotta of Bartolotta Ristorante di Mare. Buy whole, cleaned octopus at Los Angeles Fish Co., Quality Seafood in Redondo Beach, Santa Monica Seafood in Santa Monica, selected Mitsuwa markets and Grand Central Market in Los Angeles.

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