Rated 5 out of 5 based on 4 votes
- 1 kg octopus tentacles
- 3 x large kipfler potatoes
- 5 cloves garlic (slightly crushed)
- 1 x long red chilli, sliced (seeds removed)
- 1 Tbls marjoram (chopped)
- 250 ml white wine vinegar
- 250 ml mild extra virgin olive oil
- 1 Tbls flat leaf parsley
*This recipe is from Massimo Mele, the executive chef at Hugos; his nonna used to cook this for him during summertime when he was a little kid on the Amalfi Coast. Itâ€™s easy to make and absolutely delicious.*
Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 730 g (1 lb 10 oz/2 cups) of rock salt to 5 litres (20 cups) of water and bring to the boil.
Blanch the octopus three times in boiling water for about 5 seconds each time. Once complete, turn the heat down and add the octopus and potatoes to the same pan.
Gently simmer for about 45 minutes, or until tender. Remove the octopus from the pan and set aside. If the potatoes need longer, cook them until they are tender. Let the potatoes cool down in the salty water.
Once the octopus is cool enough to handle, chop it into 5 cm (2 inch) pieces and put in a non-reactive bowl.
Peel and slice the potato into discs, add to the bowl with the octopus, then add all the remaining ingredients. Leave to marinate for 48 hours in the refrigerator.
Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldnâ€™t need any salt.
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I have tasted this recipe and it is DIVINE! I’m not usually an octopus fan but I am going to give this one a go!
I really wanna try this now that I have spied octopus in our local waters where we forrage