Grilled octopus sandwich with potatoes and parsley

Ingredients

For 1 serving

• Bread80 g
• Octopus150 g
• Potatoes100 g
• Parsley8 g
• Capers5 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Arugula20 g
• Saltto taste

Contains: gluten, shellfish,

Method

1. Bring a small pan of water to the boil. Meanwhile peel the potatoes and slice them about half a centimetre thick.
2. Salt the water when it boils and cook the potatoes for 8 minutes, until fork-tender but not falling apart; drain them.
3. Meanwhile make the salsa verde: blend the parsley leaves with the rinsed capers, the oil, lemon juice, a tablespoon of water and a pinch of salt until smooth.
4. Use ready-cooked octopus: separate the tentacles and pat them dry. Heat a griddle well over high heat and sear them for 2 minutes per side, until golden and slightly crisp.
5. Cut the bread open, fill it with the potatoes, washed rocket and octopus and finish with the salsa verde.