Ingredients 12
1.5 kg octopus, cleaned
500 g potatoes, peeled and cut into chunks
1 onion, finely chopped
2 tbsp capers, drained
1 tsp chilli paste
2 tbsp parsley, chopped
2 tbsp butter
100 ml white wine
1 tsp paprika
2 tbsp white wine vinegar
2 tbsp olive oil
salt and pepper, to taste
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Method 9
Start by prepping your . Clean it well under cold water before cooking.
The key to any good is boiling it on a simmer for at least 40 minutes before anything. This will keep it tender and juicy.
Add the into boiling water. Boil until semi-firm, about 10 minutes.
Prepare your . This will form the bed for the dish.
Cook , , and with , , salt, and pepper for 10 minutes.
Add and . Simmer covered for 15 minutes.
Take out of water. Dry off and add some before grilling so it doesn’t stick.
Char the for about 10-15 minutes on medium heat, flipping either side.
Assemble the salad by adding , , , and for taste.
Luka Tanfara's tips
Tip: Boil octopus before you do anything with it, no matter how you’re cooking it. The longer the better but minimum of 45 minutes.
