serves
6-8
prep
15 minutes
cook
25 minutes
difficulty
Mid
serves
6-8
people
preparation
15
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
Pickled octopus
- 1 kg baby octopus, cleaned, beaks removed
- 50 ml white vinegar
- 1 kiwifruit, peeled and pureed
- 2 tsp salt
- 1 garlic clove, sliced
- 1 bay leaf
- 2 thyme sprigs
- pinch of smoked sweet paprika, to taste
Spanish potato salad
- 800 g mixed potatoes such as kipfler, desiree and purple, peeled and cut into similar sizes
- sea salt and freshly ground black pepper, to taste
- 250 ml (1 cup) olive oil
- 2 tbsp De Soto sherry vinegar
- 180 g (1 cup) Spanish green olives, pitted and roughly chopped
- 1 French shallot, peeled and finely chopped
- 4 spring onions (scallions), finely sliced
- 1 tbsp finely chopped garlic
- 2 tbsp chopped flat-leaf parsley
- 1 Seville orange, zested
- 2 tsp smoked sweet paprika
Marinating time 12 hours
You will need to begin this recipe 1 day ahead.
Instructions
To make the pickled octopus, place all the ingredients and 500 ml (2 cups) water in a large non-reactive bowl, cover with plastic wrap and refrigerate for 12 hours. Drain the octopus and discard the liquid.
The following day, to make the potato salad, place the potato in a saucepan of lightly salted water and bring to the boil. Simmer over medium heat for 15 minutes or until tender when tested with a sharp knife. Drain, then break the potatoes in half and place on a tray. Drizzle all over with olive oil and toss gently to coat well. Drizzle with vinegar, then season with salt and pepper and set aside.
Heat a chargrill over high heat. When hot, grill the octopus for 2-3 minutes or until charred and just cooked through. Season with salt and pepper, then remove from the grill and cut into bite-size pieces. Combine the octopus with the potato, olives, shallot, spring onion, garlic and parsley, then transfer to a serving dish. Sprinkle with the orange zest and smoked paprika to finish.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
