Pan-Seared Octopus With Roasted Potato Salad

20 mins Prep Time

2 hours 0 mins Cook Time

Written By

Nadia Boachie

Pull this recipe out of your repertoire if you want to treat yourself or impress your friends and family! This recipe has many moving parts, but it is essentially just a fancy potato salad with pan-seared octopus. You may have never had to look for octopus before, but you'll be surprised to find it in several local grocery stores or at your local fishmonger. This recipe is perfect for the summer because it is not too heavy and is delicious served hot or cold! This dish is flavourful and quite healthy -- with a ton of fresh vegetables and herbs! Try this out the next time you are in the mood for a little seafood! Like many salads, this recipe is very flexible, and ingredients can be added or omitted to taste.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Potato Salad

30-36 very small potatoes (1 bag ~680g worth)
Salt, to taste
Black pepper, to taste
1/2 of a red bell pepper, diced
1 chili pepper, diced
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
3 scallions, thinly sliced
3 tablespoons parsley, packed
10 asparagus spears
1/2 cup cherry tomatoes, sliced
2 tablespoons pickled onions, chopped
1 cup charred corn kernels

Dressing

4 tablespoons olive oil
1 garlic clove
1 small bunch of parsley
1 teaspoon red wine vinegar
2 anchovies
3 teaspoons of capers
Salt and pepper, to taste

Octopus

1 medium sized octopus or octopus tentacles (fresh or frozen)
1 bay leaf
5 sprigs of thyme
2 sprigs of oregano
2 spring onions
2 garlic cloves, peeled and crushed
1 teaspoon paprika
1 whole lime
Olive oil, for searing
Sea salt and black pepper, to taste

Directions

Potato Salad

6 Steps

Step 1

Preheat oven to 425 degrees Fahrenheit.
Step 2

Cut any potatoes that seem too large in half or in quarters. Toss potatoes in salt, pepper and vegetable oil and roast until crispy on the outside and cooked through, about 25-30 minutes.
Step 3

Char corn in frying pan (I used frozen corn, added oil to the pan and seared on medium-high heat but you can use full cobs and cook on a grill). Set aside.
Step 4

Pan fry asparagus in vegetable oil and season with salt to taste. On medium to high heat for 5-10 minutes. Set aside.
Step 5

Chop tomatoes, parsley, dill, chili pepper, pickled onions, chives, green onions and red pepper, toss into bowl.
Step 6

Place all ingredients in a large bowl and toss together. Season with salt and pepper if necessary.

Dressing

1 Steps

Step 1

Season with salt and pepper to taste. Place dressing aside

Octopus

6 Steps

Step 1

You can purchase frozen octopus, which usually comes already cleaned but if you are using fresh octopus ask your fish monger to clean it for you.
Step 2

Fill a pot large enough to hold the octopus and enough cold water to cover. Set over high heat. Bring water to a boil, then lower heat to maintain a simmer. Add 1 garlic clove, bay leaf, oregano and thyme. Cook until octopus is tender enough that you can pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour; keep in mind that this time is a rough estimate, and the octopus may be done sooner or it may take longer, but it will get there. If the octopus was frozen you may need to add cooking time or allow to thaw before boiling. If octopus comes pre-cooked you can skip this step, allow precooked frozen octopus to thaw and go straight to step 3.
Step 3

Let octopus cool slightly in the cooking water. When ready to pan-sear, carve the octopus by cutting off the tentacles where they converge on the body. At this convergence point, remove it. You can eat the tentacles and head pouch. If tentacles were pre-cut you are ready to pan-sear.
Step 4

Heat up your frying pan over high heat and coat with olive oil. Stir in second garlic clove and move around until golden brown and remove from pan (reserve for later).
Step 5

Season octopus with salt, pepper and paprika and sear octopus on all sides, cooking for about 10 minutes until octopus turns a nice golden colour.
Step 6

Add the garlic clove back to the pan and squeeze some fresh lime juice on top.

To Serve

3 Steps

Step 1

Portion out potato salad onto plate and top with pan-seared octopus (whole tentacle for the drama or sliced).
Step 2

Take thick green dressing and scoop a healthy amount onto plate so it covers parts of the octopus and potatoes.
Step 3

Octopus and potato salad can be served hot or cold or a combination (hot octopus, cold salad).