Octopus potato salad

4 servings Prep: 40 mins, Cooking: 8 mins
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With black olives and capers.

By Food24 September 15 2015
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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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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.

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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