Ingredients
1 2-pound octopus, cleaned
1 wine cork
2 bay leaves
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 medium baking potatoes, whole
1 Bermuda onion, peeled and thinly sliced
10 calamata olives, pitted and halved
6 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped Italian parsley.
Preparation
Place the octopus, wine cork, bay leaves, 2 teaspoons of salt and pepper in a large pot and cover generously with cold water. Bring to a boil over high heat. Lower the heat slightly and simmer vigorously until the octopus is tender but firm, about 1 to 1 1/2 hours, skimming the liquid as necessary. Drain and let cool.
Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Lower the heat, cover and simmer until just tender, about 35 minutes. Drain and let cool. Peel and cut into 1-inch cubes.
Cut the octopus tentacles from the head and slice into 1-inch pieces. Thinly slice the meat from the head. Toss the octopus and potatoes together in a bowl. Add the onion, olives, olive oil and vinegar and toss to combine. Season with salt and pepper to taste. Sprinkle with parsley and serve.
