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Ingredients
- 1kg large octopus (3 or 4 to a kilo)
- 1 onion, peeled and diced
- 1 stick celery, chopped
- 1 carrot, peeled and diced
- 500g waxy potatoes such as nicola, kipfler or desiree
- 1 lemon, cut in half
- 6 tbsp extra virgin olive oil
- Lemon juice
- 1 garlic clove, minced
- 1/4 cup chopped parsley
- 1 chilli, chopped finely
- Salt and pepper
Method
Clean octopus. Place in a large pot of cold water with onion, celery and carrot. Bring to a simmer and cook until tender, 40-60 minutes. Tentacles should be tender and a knife should pierce them quite easily at their thickest point. Cool in the cooking water. Cook potatoes in their skins; peel and cut into bite-sized pieces. Peel octopus while still warm (skin and suckers should slip off) and cut into 2-3cm lengths. Toss potato and octopus together with the oil, lemon juice, garlic, parsley, chilli, salt and pepper.
