YIELD: SERVES 4 AS MAIN COURSE, 6 AS APPETIZER PREP TIME: 20 MINS COOK TIME: 1 HR
1 (3 Pound) Octopus
1 Cup White Wine
1 Tablespoon Peppercorns
2 Cloves Garlic, Peeled
2 Large Potatoes, Peeled & Cut Into 1 1/2 Inch Cubes
1 1/2 Cups Halved Cherry Tomatoes
1/4 Cup Pitted Kalamata Olives, Halved
1 1/2 Tablespoons Capers
1/4 Cup Fresh Parsley Leaves
Juice of 1 Lemon
1/3 Cup Extra Virgin Olive Oil
Salt & Pepper
Pinch of Red Pepper Flakes
In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic.
Cover with water by 1 inch and bring to a boil over medium high heat.
Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.)
Drain, and allow the octopus to come to room temperature.
While the octopus is cooking, bring a pot of salted water to a boil over medium heat, and cook the potatoes until fork tender.
Drain, and allow to come to room temperature.
Cut the octopus into 1 1/2-inch pieces and place in a bowl along with the cooled potatoes, tomatoes, olives, capers, and parsley.
In a small bowl, whisk together the dressing ingredients and pour over the salad.
Gently toss to mix, then serve on a platter.