Ciao Chow Linda

Octopus And Potato Salad

Ingredients

• 1 large octopus – 3 to 4 pounds

• olive oil to coat the bottom of a pan

• 6-8 small fingerling potatoes (or other waxy potatoes – enough to amount to about 1 cup or however many potatoes you want)

• 3/4 cup extra virgin olive oil

• juice of one lemon

• 1/4 cup white balsamic vinegar

• 1/4 cup finely minced red onion

• 1/4 cup finely minced celery

• a touch of red pepper flakes, optional

• 2 T. minced parsley

• salt, pepper to taste

Instructions

1. Place olive oil on the bottom of a sturdy pan and put over low heat, lowering the octopus into the pan. Cover with a lid and cook over low heat for 20 minutes.

2. In the meantime, cook the potatoes in water until just tender, then remove from water and let cool.

3. Remove from heat and put the octopus in a glass or ceramic dish. Cover and cook in a 300 degree oven for one hour.

4. Remove from oven and let it cool.

5. Cut the head from the octopus and remove the beak.

6. Remove the suckers and outer purply skin by rinsing under cold water.

7. Slice the octopus and the potatoes, then mix with all the other ingredients. Adjust seasonings to taste.