Octopus salad

60 minutes

Mittel

4 people

A REFRESHING DISH - A salad made from the meat of an octopus tastes delicious, is considered a healthy side dish and can also act as a main course. Celery can optionally be added, which gives the dish a certain freshness.

Ingredients

4 pulpo arms
60 ml olive oil
500 g waxy potatoes
2 cloves of garlic
3 bay leaves
Some salt and pepper
Some chili
Some thyme

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cook waxy potatoes in their skins the day before and keep them cool. This section is only relevant to you if you have decided on a raw pulpo. If you decide on the pre-cooked version, skip the next two points.
In a large pot, bring salted water to boil along with bay leaves, crushed garlic cloves and thyme. Rinse the pulpo under cold running water. Immerse the pulpo in the salt water for a few seconds and take it out again immediately. Repeat this process two more times - this will prevent the pulpo's skin from coming off during cooking. Then turn the heat to low to medium and cook the pulpo for about an hour and a half, just below the boiling point. Attention: The water must not boil at any time!
Use a knife to test whether the pulpo is cooked. This is the case when the knife goes in and out easily. Take the softly cooked pulpo out of the pot and let it cool. Use a knife to separate the arms from the head. For the head itself, there is little use.
If you don't need all the arms immediately, you can store them in the refrigerator for 3-4 days without loss of quality.
Bring the grill to medium heat, brush the pulpo arms with a thin film of oil and grill them a little on all sides. Attention: Not too long, otherwise the pulpo will dry out.
Peel the potatoes and cut them into slices. Cut the pulpo into bite-sized pieces.
Drape everything (see recipe picture) and drizzle or sprinkle the dish with extra virgin olive oil and smoked paprika powder.

Tip: If you don't like smoked paprika powder, you can also use salsa verde. To do this, grind the garlic, parsley, salt and olive oil in a mortar to a green marinade and then add it to the dish.