This is a very simple recipe for cooking octopus and should be part of a general seafood antipasto. So I will give you the amounts for a small portion per person, but consider that you will need double amounts in case you want to serve as a main course.
The result depends a lot on the octopus quality. Just consider that there are various kinds and the highest quality ones can be recognized as each tentacle has 2 lines of “suction cups”. These will be softer and tastier. Also the general rule is that the bigger the better….
You will need a pressure cooker for the best results.
For an appetizer for 4 persons:
1kg of fresh octopus
2 potatoes
1 handful of parsley
Extra virgin olive oil
Remove the skin and clean the “head” of the octopus. Remove the beak. In case you could not remove the skin thoroughly don’t worry. You will finish the job once it is cooked and you will get better results. Place the cleaned octopus in the pressure cooker and cook for 15 min. Remove from the heat and leave for other 15 min in the cooker to “soften” In the meanwhile boil 2 medium sized potatoes.
Cut the potatoes in small dices and put in a large bowl. Remove the skin from the octopus and cut in small bits (more or less the size of the potato dices). Add the octopus to the potatoes and season with salt, chopped parsely and extra virgin olive oil. At your wish a hint of lemon juice can also be added. Serve lukewarm with fresh bread.
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