Octopus Salad With Potatoes And Green Beans Recipe

Ingredients

1 onion

1 carrot

1 stalk celery

1 bay leaf

1 1/2 lb. octopus tentacles

1/2 lb. green beans

1 1/2 lb. Yukon gold potatoes

1 clove garlic

1 tbsp. chopped parsley

1/4 c. extra-virgin olive oil

salt

Freshly ground pepper

Preparation

Step 1Fill a large saucepan with water, add the onion, carrot, celery, and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.Step 2Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes.Step 3In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley, and olive oil and season with salt and pepper. Serve warm or at room temperature.