Octopus, Potato, Capers & Cabernet Vinegar Recipe

Name: Georges Mediterraneans Octopus, Potato, Capers & Cabernet Vinegar Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 each whole small octopus (cleaned); 2 each bay leaves; 8 each black peppercorns; 3 each garlic cloves; 1 tbsp coarse sea salt; 1600 ml water; 60 ml cabernet vinegar; 500 g small waxy potatoes (e.g., fingerlings or new potatoes); 1 tsp coarse sea salt; 1 tbsp extra-virgin olive oil; 30 g capers (rinsed and drained); 12 g flat-leaf parsley (roughly chopped); 30 g red onion (very thinly sliced); 30 ml extra-virgin olive oil; 15 ml fresh lemon juice; 1 tsp freshly ground black pepper; 1 tsp flaky sea salt

Inspired by Georges Mediterranean

Time1h 15m

Serves4

Make Octopus, Potato, Capers & Cabernet Vinegar Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Octopus & Pickle

1 each whole small octopus (cleaned)

2 each bay leaves

8 each black peppercorns

3 each Garlic cloves

1 tbsp coarse sea salt

6 3/4 cup (1600 ml) water

1/4 cup (60 ml) cabernet vinegar

Potatoes

1 1/8 lb (500 g) small waxy potatoes (e.g., fingerlings or new potatoes)

1 tsp coarse sea salt

1 tbsp extra-virgin olive oil

Finish & Garnish

1.06 oz (30 g) capers (rinsed and drained)

0.42 oz (12 g) flat-leaf parsley (roughly chopped)

1.06 oz (30 g) red onion (very thinly sliced)

2.03 tbsp (30 ml) extra-virgin olive oil

1.01 tbsp (15 ml) fresh lemon juice

1 tsp freshly ground black pepper

1 tsp flaky sea salt

Method

Octopus & Pickle

Tenderize and simmer octopus

If your octopus hasn't been tenderized, freeze then fully thaw once (this helps break down fibers). Pat dry. In a large pot bring 1600 ml water to a gentle simmer with 2 bay leaves, 8 black peppercorns, 3 smashed garlic cloves and 1 tbsp coarse sea salt. Add the whole octopus head-first; allow the pot to return to a gentle simmer (not a rolling boil). Simmer gently, partially covered, for 30–45 minutes depending on size — test the thickest part of a tentacle with a skewer: it should slide in with little resistance. Avoid overcooking to prevent rubberiness.

Shocking and marinating

When tender, remove the octopus and immediately plunge into an ice bath to stop cooking and set texture, about 5 minutes. Reserve 120 ml of the cooking liquid (strain and discard solids). While still slightly warm, chop the octopus into 2–3 cm pieces. Place the chopped octopus in a bowl and add 60 ml cabernet vinegar and the reserved 120 ml cooking liquid (or enough to cover pieces lightly). Let marinate for at least 20 minutes at room temperature (or up to 2 hours refrigerated) so the vinegar flavors the flesh.

Potatoes

While the octopus is simmering or marinating, scrub the potatoes and cut any larger ones into even bite-sized pieces (approx. 2–3 cm). Place potatoes in salted water (enough to cover) and simmer until just tender when pierced, 12–15 minutes depending on size. Drain and let steam-dry for 2 minutes, then toss with 1 tbsp olive oil and 1 tsp coarse sea salt. Allow to cool slightly; they should be warm but not hot when combined with octopus to avoid overcooking the seafood.

Finish & Garnish

Assemble salad

In a large mixing bowl combine the marinated octopus (including remaining marinade), warm potatoes, 30 g drained capers, 30 g thinly sliced red onion, and 12 g chopped parsley. Drizzle with 30 ml extra-virgin olive oil and 15 ml fresh lemon juice. Season with 1 tsp freshly ground black pepper and 1 tsp flaky sea salt. Gently toss to coat all pieces, taking care not to break the octopus.

Serve

Let the mixture rest 10 minutes for flavors to meld. Taste and adjust seasoning with more salt, pepper or a splash more cabernet vinegar if desired. Serve warm or at room temperature as a mezze choice, portioned for 4 people.