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Octopus Salad with New Potatoes & Datterini Tomatoes with a Caper and Spring Onion Dressing

Made at Daphne's | Serves 4

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1 frozen octopus (available at all good fishmongers – the freezing
process helps tenderize the octopus)
250g new potatoes, cooked with skin on and then halved
1 punnet of datterini (cherry) tomatoes, halved
Salt for seasoning (potatoes only)
1 garlic bumb, cut in half with skin on
½ onion, peeled and cut in half

For the dressing
4tbsp olive oil
2 spring onions, sliced
2tbsp capers, roughly chopped
1 handful picked parsley leaves, stalks removed

Mix the capers, spring onions and olive oil together in a bowl until bound.

 

 

 

Method
Defrost the octopus overnight, or in a sink with cold water for half an hour.

Take out of the sink and put in a pan, cover with cold water on high heat, and bring to the boil. As soon as it boils take off the heat, pour out all liquid and refill with cold water until just covering the octopus.

Put back on a high heat, add the two halves of garlic and the onion. This helps flavour the water and remove the grit from the octopus. Bring to the boil and simmer for approximately one hour. Test it is ready by pushing a knife through the thickest part of the tentacles. When the knife slides through easily, take out of the water, place on a tray and leave to cool naturally.

Meanwhile boil the potatoes (approx 25 mins) in salted water until cooked, drain, cut in half and leave to cool naturally.

Meanwhile cut the cherry tomatoes in half, place on tray in the oven at 120ºC for approximately ten minutes so they start to wrinkle a bit, take out of the oven and cool.

To serve
Preheat your oven to 150ºC.

Meanwhile cut the tentacles off the octopus at the base near the head and set aside. Then remove and discard the octopus mouth (beak) in the centre of the octopus (this is the only ‘bone’ of the octopus). Towards the base of the octopus, you will find the octopus’ head. Cut off and throw away.

Cut the remaining base of the octopus into strips 1cm wide and cut them into pieces approximately 1cm by 1cm. Then do the same with tentacles cutting 1cm by 1cm.

Place the sliced octopus on a tray with a drizzle of olive oil (no salt, no pepper) and then into your preheated oven for approximately three minutes to warm through. Remove and assemble on your serving plates.

Put four halves of potatoes, ten halves of cherry tomatoes and six parsley leaves over the octopus, then spoon caper dressing around the centre of the dish.

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