Charred Octopus with Citrus Fingerling Potato Salad

Recipes

Charred Octopus with Citrus Fingerling Potato Salad

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These smoky, charred octopus tentacles pair perfectly with this salad of rich, fingerling potatoes, crisp baby arugula, and refreshing citrus notes.

25 min
Intermediate

Instructions:

  1. Chop the parsley
  2. Slow boil the fingerling potatoes in vegetable stock until tender
  3. Once cooked, let the potatoes cool for 10-15 minutes
  4. Cut the cooled potatoes into large chunks, and mix with arugula, Dijon mustard, chopped parsley, olive oil, salt, pepper, juice of half a lemon, and juice of half an orange
  5. Season the cooked octopus tentacles with salt and pepper as desired
  6. Using a very hot grill, heavily char the octopus tentacles until a nice color is developed
  7. Plate the potato salad with the charred octopus tentacles on top
1 Comensal
Recipe for 1 persona

Ingredients:

4 Octopus Tentacles
3 fingerling potatoes
1/2 lemon
1/2 orange
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp fresh parsley, chopped
1/4 cup baby arugula
3 cups vegetable stock