for 4 person

To cook the octopus

1	octopus (approx. 1,5 kg)
2 tbsp	coarse sea salt
2 ½ litre	water
2 dl	white wine vinegar
1	onion, skin left on, cut in half
2	bay leaves

To fry the octopus

	oil, for frying
½ tsp	salt
a little	pepper

Salad

350 g	waxy potatoes, cut into 3 cm pieces
	salted water, boiling
3 tbsp	lemon juice
4 tbsp	olive oil
½ tsp	salt
1 tin	white beans (e.g. cannellini, rinsed, drained)
250 g	cherry tomatoes, cut in half
1 tbsp	capers, rinsed, drained
3 tbsp	flat-leaf parsley, roughly chopped

How it's done

To cook the octopus

Rub the salt into the octopus, rinse well under running water. Bring the water and vinegar to the boil along with the onion and bay leaf. Add the octopus, leave to infuse just below the boil for approx. 1½ hrs. Remove, allow to cool slightly. Rub off the skin with paper towels.

To fry the octopus

Cut the octopus into approx. 4 cm pieces. Heat the oil in a non-stick frying pan. Brown the octopus in batches for approx. 8 mins. per batch, remove from the heat, season.

Salad

Cook the potatoes in boiling salted water for approx. 10 mins. until just soft, drain. Mix the lemon juice, oil and salt in a bowl. Add the octopus and potatoes along with all the remaining ingredients, mix.

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