Potato & octopus salad
SERVES 4-6
1kg waxy potatoes, peeled and left whole2 tablespoons salted capers, rinsed, drainedlarge handful of parsley, roughly chopped2 shallots, finely diced80ml (⅓ cup) extra-virgin olive oil2 tablespoons red wine vinegar
OCTOPUS
1kg octopus tentacles1 dried red chilli3 strips of lemon peel4 parsley stalks1 shallot, halved
1 To prepare the octopus, place the tentacles, chilli, lemon peel, parsley stalks and shallot in a large saucepan with a good pinch of salt. Cover with cold water, bring to the boil over high heat, then reduce to a gentle simmer. Cook for 45–60 minutes, until the octopus is very tender. Allow the octopus to cool in the cooking water, then drain and cut into 2cm pieces. Place in a large bowl.
2 Meanwhile, place the potatoes in a…
