Italian

Grilled baby octopus and kipfler potato salad

Name: Grilled baby octopus and kipfler potato salad
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Cuisine: /italian
Ingredients: 1kg Australian baby octopus, cleaned; ½ cup (125ml) dry white wine; 3 tbs extra virgin olive oil, plus extra to drizzle; ½ tsp chilli flakes (optional); 1 garlic clove, crushed; 2 bay leaves; 2 chorizo, sliced 1cm-thick on an angle; 240g caperberries, drained; Watercress sprigs to serve; 600g kipfler potatoes, scrubbed; ¼ cup (60ml) extra virgin olive oil; 2 spring onions, thinly sliced; ½ bunch chives, finely chopped; Finely grated zest and juice of 1 lemon

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15m

1h 10m

Grilled baby octopus and kipfler potato salad

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by Silvia Colloca

Cook and author

Nov 01, 2017

Everyone will love this Mediterranean-inspired salad.

1kg Australian baby octopus, cleaned
½ cup (125ml) dry white wine
3 tbs extra virgin olive oil, plus extra to drizzle
½ tsp chilli flakes (optional)
1 garlic clove, crushed
2 bay leaves
2 chorizo, sliced 1cm-thick on an angle
240g caperberries, drained
Watercress sprigs to serve

Kipfler potato salad

600g kipfler potatoes, scrubbed
¼ cup (60ml) extra virgin olive oil
2 spring onions, thinly sliced
½ bunch chives, finely chopped
Finely grated zest and juice of 1 lemon

Method

1.

In a large heavy-based pan, combine the octopus, wine, 2 tbs oil, chilli flakes (if using), garlic and bay leaves. Place over medium heat and bring to a simmer. Reduce heat to low, partially cover, and poach for 1 hour or until tender. Allow to cool in cooking liquid.
2.

For kipfler potato salad, place potatoes in a pan of salted water. Bring to a boil over high heat. Reduce heat to medium-low and simmer 25-30 minutes until tender. Drain. Slice on angle 1cm thick. Place into a bowl with half the oil, season and toss to coat.
3.

Heat a barbecue or grill pan over high heat. Grill potato 2 minutes each side or until golden. Return to bowl with remaining oil, spring onion, chive, lemon zest and juice. Turn to coat and set aside.
4.

Drain octopus. Drizzle with 1 tbs olive oil and season. Grill octopus and chorizo for 2-3 minutes each side until slightly charred.
5.

To assemble, place potato salad onto a serving platter, top with octopus, chorizo, caperberries, watercress and drizzle with oil.