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Octopus and potato salad

Time 2 hours 30 minutes
Yields Serves 4
Octopus and potato salad
1

Place the celery, onion, lemons, parsley sprigs, wine, white wine vinegar and 1 tablespoon salt in a 6-quart stock pot. Fill it with water and bring it to a boil.

2

Wash the octopus in cold running water and (if not done already) with a paring knife remove the beak, which is where the tentacles meet in the center of the octopus, by cutting a circle around it. Place the octopus in boiling water, reduce the heat and simmer, covered, until tender, about 2 hours for a 2 1/2 - to 3-pound octopus. Boil the potatoes in a separate pot of salted water until tender, 20 minutes. Peel and slice diagonally into one-third-inch-thick pieces.

3

Carefully remove the octopus from the water. Cool slightly. Cut the tentacles into one-third-inch pieces. Gently mix the octopus, potatoes, chopped parsley, olive oil, lemon juice, red wine vinegar and salt and pepper to taste. Serve warm or at room temperature.

From Paul Bartolotta of Bartolotta Ristorante di Mare. Buy whole, cleaned octopus at Los Angeles Fish Co., Quality Seafood in Redondo Beach, Santa Monica Seafood in Santa Monica, selected Mitsuwa markets and Grand Central Market in Los Angeles.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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