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Recipes
Charred Octopus with Citrus Fingerling Potato Salad
These smoky, charred octopus tentacles pair perfectly with this salad of rich, fingerling potatoes, crisp baby arugula, and refreshing citrus notes.
Instructions:
- Chop the parsley
- Slow boil the fingerling potatoes in vegetable stock until tender
- Once cooked, let the potatoes cool for 10-15 minutes
- 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
- Season the cooked octopus tentacles with salt and pepper as desired
- Using a very hot grill, heavily char the octopus tentacles until a nice color is developed
- Plate the potato salad with the charred octopus tentacles on top
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
