Friday, December 3rd, 2010 | posted by wendy
This is a favorite around our house. Serves 4.
2.5 lbs. fresh Spanish baby octopus (frozen is OK if fresh is unavailable)
1.5 lbs. fingerling or redskin potatotes
4 cloves garlic
2 T fresh, chopped parsley
2 T chopped onions
6 T extra virgin olive oil
3 T rice vinegar
2 t dried oregano
2 t dried basil
1 t dijon mustard
juice of one lemon
Boil potatoes for about 15 minutes, then chill and cut into 1-inch cubes.
Boil octopus for 45 minutes. 10 minutes before the octopus is done, fry the cubed potatoes in 3 T olive oil, tossing occasionally to brown, then add the garlic and cook until fragrant (about 30 seconds) then add slices of octopus and gently toss with the vinaigrette and herbs. Serve warm.
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