Octopus and Potatoes

Here's an exotic salad using one of the ocean's most unique offerings!

When you hear about an octopus dish, the first thing that comes to mind is its tough and rubbery consistency, making it difficult to cook, let alone eat. But the secret lies in properly tenderising the flesh before going straight to the cooking (see Notes below the recipe).

Try this easy and straightforward octopus and potatoes medley using your pressure cooker!

Instructions:

1. Clean the octopus: remove its head, cut the body in half and turn it inside out. Empty all of its contents and eyes. Locate where the tentacles meet, and remove this beak. Rinse under running water. Set aside.
2. Wash the potatoes thoroughly. Place them unpeeled and whole in the pressure cooker. Add water - enough to cover the halfway mark of the potatoes. Season with salt.
3. Lock the lid. Turn the heat to high. Once you hear the pan whistle, reduce the flame to medium low. Cook at this temperature for 15 minutes.
4. Afterwards, release all of the vapour and remove the potatoes using tongs. Do not throw the cooking water away.
5. Peel the potatoes with tongs and a fork while they are still hot. Set aside.
6. Pour more water in the pressure cooker. Estimate the amount of water so that the octopus should almost entirely get covered.
7. Add the pepper, bay leaf, 1 garlic clove, and a bit of salt. Bring to a boil.
8. Once boiling, add the octopus tentacles-first.
9. Lock the lid of the pressure cooker. Cook on high heat and let it reach pressure. Once pressure is reached, reduce heat to the minimum temperature required to maintain pressure. Keep cooking for 20 minutes.
10. After cooking, release the pressure and open the cooker. The octopus should be tender enough to let a fork sink easily through its thick flesh. Otherwise, cook for another couple of minutes.
11. Strain the liquids off. Chop octopus into bite-sized chunks. Set aside.
12. In a small jar, mix the olive oil, vinegar, 2 garlic cloves (crushed), salt and pepper (to taste). Close the jar lid, and shake thoroughly to blend all flavours. Use this as your vinaigrette.
13. Chop the now cooled potatoes into chunks similar to the size of the octopus.
14. Toss all ingredients together in a bowl. Top with chopped parsley. Chill, covered tightly, in the fridge before serving.