TasteToronto | Pan-Seared Octopus With Roasted Potato Salad

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Pan-Seared Octopus With Roasted Potato Salad

Moderate

Pan-Seared Octopus With Roasted Potato Salad

Nadia Boachie

Nadia Boachie

Pan-Seared Octopus With Roasted Potato Salad

Method

Potato Salad 6 Steps

  • Step 1

    Preheat oven to 425 degrees Fahrenheit.

  • Step 2

    Cut any potatoes that seem too large in half or in quarters. Toss potatoes in salt, pepper and vegetable oil and roast until crispy on the outside and cooked through, about 25-30 minutes.

  • Step 3

    Char corn in frying pan (I used frozen corn, added oil to the pan and seared on medium-high heat but you can use full cobs and cook on a grill). Set aside.

  • Step 4

    Pan fry asparagus in vegetable oil and season with salt to taste. On medium to high heat for 5-10 minutes. Set aside.

  • Step 5

    Chop tomatoes, parsley, dill, chili pepper, pickled onions, chives, green onions and red pepper, toss into bowl.

  • Step 6

    Place all ingredients in a large bowl and toss together. Season with salt and pepper if necessary.

Dressing 1 Steps

  • Step 1

    Season with salt and pepper to taste. Place dressing aside 

Octopus 6 Steps

  • Step 1

    You can purchase frozen octopus, which usually comes already cleaned but if you are using fresh octopus ask your fish monger to clean it for you.

  • Step 2

    Fill a pot large enough to hold the octopus and enough cold water to cover. Set over high heat. Bring water to a boil, then lower heat to maintain a simmer. Add 1 garlic clove, bay leaf, oregano and thyme. Cook until octopus is tender enough that you can pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour; keep in mind that this time is a rough estimate, and the octopus may be done sooner or it may take longer, but it will get there. If the octopus was frozen you may need to add cooking time or allow to thaw before boiling. If octopus comes pre-cooked you can skip this step, allow precooked frozen octopus to thaw and go straight to step 3. 

  • Step 3

    Let octopus cool slightly in the cooking water. When ready to pan-sear, carve the octopus by cutting off the tentacles where they converge on the body. At this convergence point, remove it. You can eat the tentacles and head pouch. If tentacles were pre-cut you are ready to pan-sear. 

  • Step 4

    Heat up your frying pan over high heat and coat with olive oil. Stir in second garlic clove and move around until golden brown and remove from pan (reserve for later).

  • Step 5

    Season octopus with salt, pepper and paprika and sear octopus on all sides, cooking for about 10 minutes until octopus turns a nice golden colour.

  • Step 6

    Add the garlic clove back to the pan and squeeze some fresh lime juice on top. 

To Serve 3 Steps

  • Step 1

    Portion out potato salad onto plate and top with pan-seared octopus (whole tentacle for the drama or sliced).

  • Step 2

    Take thick green dressing and scoop a healthy amount onto plate so it covers parts of the octopus and potatoes. 

  • Step 3

    Octopus and potato salad can be served hot or cold or a combination (hot octopus, cold salad).

Tags:

Cooking At Home

Toronto Recipes

Pan-Seared Octopus With Roasted Potato Salad

Moderate

Pan-Seared Octopus With Roasted Potato Salad

Nadia Boachie

Nadia Boachie

Pan-Seared Octopus With Roasted Potato Salad

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

2 hours 0 mins

0.0

Rate This Recipe

Main Dishes

Ingredients

Potato Salad 

  • 30-36 very small potatoes (1 bag ~680g worth)

  • Salt, to taste

  • Black pepper, to taste

  • 1/2 of a red bell pepper, diced

  • 1 chili pepper, diced

  • 1 tablespoon chives, finely chopped

  • 1 tablespoon dill, finely chopped

  • 3 scallions, thinly sliced

  • 3 tablespoons parsley, packed

  • 10 asparagus spears

  • 1/2 cup cherry tomatoes, sliced

  • 2 tablespoons pickled onions, chopped

  • 1 cup charred corn kernels

Dressing

  • 4 tablespoons olive oil

  • 1 garlic clove

  • 1 small bunch of parsley

  • 1 teaspoon red wine vinegar

  • 2 anchovies

  • 3 teaspoons of capers

  • Salt and pepper, to taste

Octopus

  • 1 medium sized octopus or octopus tentacles (fresh or frozen)

  • 1 bay leaf

  • 5 sprigs of thyme

  • 2 sprigs of oregano

  • 2 spring onions

  • 2 garlic cloves, peeled and crushed

  • 1 teaspoon paprika

  • 1 whole lime

  • Olive oil, for searing

  • Sea salt and black pepper, to taste

Send list of ingredients to myself

Method

Potato Salad 6 Steps

  • Step 1

    Preheat oven to 425 degrees Fahrenheit.

  • Step 2

    Cut any potatoes that seem too large in half or in quarters. Toss potatoes in salt, pepper and vegetable oil and roast until crispy on the outside and cooked through, about 25-30 minutes.

  • Step 3

    Char corn in frying pan (I used frozen corn, added oil to the pan and seared on medium-high heat but you can use full cobs and cook on a grill). Set aside.

  • Step 4

    Pan fry asparagus in vegetable oil and season with salt to taste. On medium to high heat for 5-10 minutes. Set aside.

  • Step 5

    Chop tomatoes, parsley, dill, chili pepper, pickled onions, chives, green onions and red pepper, toss into bowl.

  • Step 6

    Place all ingredients in a large bowl and toss together. Season with salt and pepper if necessary.

Dressing 1 Steps

  • Step 1

    Season with salt and pepper to taste. Place dressing aside 

Octopus 6 Steps

  • Step 1

    You can purchase frozen octopus, which usually comes already cleaned but if you are using fresh octopus ask your fish monger to clean it for you.

  • Step 2

    Fill a pot large enough to hold the octopus and enough cold water to cover. Set over high heat. Bring water to a boil, then lower heat to maintain a simmer. Add 1 garlic clove, bay leaf, oregano and thyme. Cook until octopus is tender enough that you can pierce the thick part of a tentacle with a paring knife with little resistance, about 1 hour; keep in mind that this time is a rough estimate, and the octopus may be done sooner or it may take longer, but it will get there. If the octopus was frozen you may need to add cooking time or allow to thaw before boiling. If octopus comes pre-cooked you can skip this step, allow precooked frozen octopus to thaw and go straight to step 3. 

  • Step 3

    Let octopus cool slightly in the cooking water. When ready to pan-sear, carve the octopus by cutting off the tentacles where they converge on the body. At this convergence point, remove it. You can eat the tentacles and head pouch. If tentacles were pre-cut you are ready to pan-sear. 

  • Step 4

    Heat up your frying pan over high heat and coat with olive oil. Stir in second garlic clove and move around until golden brown and remove from pan (reserve for later).

  • Step 5

    Season octopus with salt, pepper and paprika and sear octopus on all sides, cooking for about 10 minutes until octopus turns a nice golden colour.

  • Step 6

    Add the garlic clove back to the pan and squeeze some fresh lime juice on top. 

To Serve 3 Steps

  • Step 1

    Portion out potato salad onto plate and top with pan-seared octopus (whole tentacle for the drama or sliced).

  • Step 2

    Take thick green dressing and scoop a healthy amount onto plate so it covers parts of the octopus and potatoes. 

  • Step 3

    Octopus and potato salad can be served hot or cold or a combination (hot octopus, cold salad).

Tags:

Cooking At Home

Toronto Recipes

Pan-Seared Octopus With Roasted Potato Salad