Ligurian-style octopus and potatoes

Ingredients

For 1 serving

• Octopus250 g
• Potatoes200 g
• Black olives20 g
• Parsley8 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

Method

1. Bring a large pan of unsalted water to the boil. Rinse the octopus, then hold it by the head and dip the tentacles 3 times for a few seconds, until they curl; then submerge it completely.
2. Cook at a gentle simmer over low heat for about 50 minutes, until a fork slides easily into the thickest part of the tentacles. Turn off the heat and let it cool in its water: this keeps it tender.
3. Meanwhile peel the potatoes and cut them into roughly 2 cm chunks. Put them in cold salted water, bring to the boil and cook over medium heat for 15 minutes, until tender; drain.
4. Finely chop the parsley with the peeled garlic and slice the black olives into rings.
5. Drain the octopus, remove the beak at the centre of the tentacles and cut it into 2–3 cm pieces.
6. In a bowl combine the still-warm octopus and potatoes, add the olives, the parsley and garlic mixture, oil, lemon juice, salt and pepper and toss. Serve warm.