- 1-1/3 Lb Cooked octopus.
- 2/3 Lb Cooked potatoes.
- 2/3 Lb Arugula.
- 1 to 2 Tablespoons merquén. (or more to taste).
- Coarse sea salt, grained or flaked
- Pink pepper.
- Extra virgin olive oil.
- Sherry balsamic vinegar
Cut octopus tentacles longitudinally into 0.2 inch thick slices. If they come out too long, cut them in half.
Heat a dash of extra virgin olive oil in a grill pan. When hot enough add the octopus slices and cook in the oil until well browned. Season with salt and pepper and reserve.
Cut potatoes into irregular dices. Using the octopus cooking oil, place potatoes in a Magefesa Stainless Steel pan and cook for a few minutes. Sprinkle with the merquén to taste. Once they start to brown sprinkle with chopped parsley.
To assemble the salad. Place arugula dressed with olive oil, a little balsamic vinegar, salt and pink pepper on a bed of potatoes. Top with the braised octopus.
If buying fresh octopus, freeze it for at least 48 hours. This will prevent it from getting an unpleasant rough texture.
To ensure best results follow these basis guidelines when cooking octopus:
Place to cook in boiling water.
Holding the octopus by the head, submerge the tentacles in the boiling water. Keep in the pot for a couple of seconds, them withdraw from water. Repeat this step three times. This way we will avoid the rubbery texture and the skin will stay in place
Potatoes can be cooked in the same water with the octopus to get them infused with a delicious octopus flavor.
Cooking times should be somewhere between 20 to 40 min, depending on the weight.
Once the octopus is cooked let it cool down for about 15 minutes before draining.