Name: Octopus potato salad
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 400 g octopus; 3-4 potatoes; 2 celery stalks; 1-2 carrots; 12 black olives; 50 g capers; 1 lemon; 4 Tbs olive oil extra virgin; sea salt; freshly ground black pepper

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Ingredients (10)

400 g	octopus
3-4	potatoes
2	celery stalks
1-2	carrots
12	black olives
50 g	capers
1	lemon
4 Tbs	olive oil — extra virgin
	sea salt
	freshly ground black pepper

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Method:

In the kitchen:
Clean out the head of the octopus, remove the beak, located at the junction of the tentacles. Rinse well and blot dry.
Peel the potatoes and cut in cubes of 2 cm. Soak them for 10 minutes to remove the starch. Boil the octopus in salted water for 20 minutes – use 20 g of salt per litre of water. Drain it.
Boil the potatoes in salted water for 10-12 minutes – until tender, but not too soft. Drain.

Clean the celery and peel the carrots. Cut them in cubes of ½ cm.
Mix the potatoes, celery, carrots, olives and capers in a glass bowl. Pour over the juice from the lemon.

Equipment:
Weber Original™ sear grate

At the barbecue:
Prepare the barbecue for direct heat – approx. 170 °C.
Place the sear grate on the grill and let it preheat for 10 minutes.
Brush the octopus with olive oil and grill it for 6-8 minutes. Remember to turn it to ensure even cooking. Remove it when it gets brown and crispy. Cut it into bite size pieces. Season generously with olive oil, salt and pepper. Turn in the salad and taste before serving.

Recipe reprinted with permission of Weber.

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