Octopus Recipe

Simmer the octopus

In a large pot, add the cleaned octopus, lemon slices, bay leaves, crushed garlic, and salt. Cover with water and bring to a boil. Reduce to a simmer and cook for about 45–60 minutes until the octopus is tender.

Remove the octopus from the pot and let it cool slightly. Cut the tentacles into manageable pieces.

Heat olive oil in a grill pan or skillet over medium-high heat. Sear the octopus pieces for 2–3 minutes on each side until lightly charred.

While the octopus is simmering, boil the fingerling potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.

Slice the potatoes in half lengthwise and set aside.

In a bowl, combine chopped parsley, mint, minced garlic, capers, Dijon mustard, red wine vinegar, olive oil, salt, and black pepper. Stir well to combine. Adjust seasoning to taste.

On a serving platter, arrange the seared octopus pieces, fingerling potatoes, and halved olives.

Drizzle generously with the salsa verde and serve warm or at room temperature.