If you look back to some older posts (5/17/09 and 10/18/10 ) you will find some octopus history including how to poach and grill. This past weekend my buddy, Lynn, pulled a very large octopus from her freezer and after thawing it, I poached it and then we marinated it for the fellas to throw on the grill. It was quite delicious, but it was well over 5 pounds so there was a lot leftover. Lynn made a salad to take to a picnic and I offer the following recipe should you have the urge to grill a large octopus and then need something to do with the leftover meat.
1 pound red potatoes
Salt
1½ pounds cooked octopus, cut into pieces
1 small onion, peeled and diced
½ cup chopped olives, green or black
Juice of 1 lemon
¼ cup extra virgin olive oil
Pepper to taste
2 tablespoons chopped flat leaf parsley
Place the potatoes in a medium saucepan with cold salted water to cover over high heat. Bring to a boil. Lower the heat and simmer for about 15 minutes or until cooked through. Remove from the heat and drain well.
While still hot, cut the potatoes into chunks. Add the octopus, onion, and olives, tossing to blend well.
Combine the lemon juice with the olive oil, whisking to combine. Pour over the warm salad. Add the parsley and season with salt and pepper, again toss to blend.
Serve at room temperature.
Links to previous mentioned posts:
https://judithchoate.com/2009/05/17/octopus-salad/
https://judithchoate.com/2010/10/18/octopus-%E2%80%93-a-current-favorite/
judithchoate.com 