CHRISTMAS ORDERS ARE OPEN!
CLICK HERE TO PLACE YOUR ORDER FOR CHRISTMAS.

Delivering for Christmas on the 21st, 22nd, 23rd, and 24th of December, and for New Year’s from the 27th to the 31st December direct to your door.

×
Menu

Octopus Legs with Potato Salad

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time20 minutes
Cook time40 minutes
Ready in60 minutes

Ingredients:

  • 4 large octopus legs (pre-cooked)
  • 500g baby potatoes, halved
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 100g cherry tomatoes, halved
  • 100g mixed olives, pitted and halved
  • 1 small head of butter or cos lettuce, torn into bite-sized pieces
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • Lemon wedges, for serving

nstructions:

  1. Cook the Potatoes:
    Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until tender, about 15-20 minutes. Drain and set aside.
  2. Grill the Octopus Legs:
    Preheat a grill or grill pan over medium-high heat. Brush the octopus legs with a bit of olive oil and season with salt and pepper. Grill the legs for 2-3 minutes on each side until they develop a nice char. Remove from the grill and let cool slightly. Slice the legs into bite-sized pieces.
  3. Prepare the Salad:
    In a large bowl, combine the cooked potatoes, grilled octopus pieces, sliced red onion, minced garlic, cherry tomatoes, mixed olives, and torn lettuce.
  4. Make the Dressing:
    In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, smoked paprika, salt, and pepper.
  5. Toss the Salad:
    Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning to taste.
  6. Serve:
    Transfer the salad to a serving platter, garnish with fresh parsley, and serve with lemon

M

Login with Email

Create a New Account