Name: Octopus Salad with Potatoes and Green Beans
Yield: 8
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 -

Octopus Salad with Potatoes and Green Beans

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Ingredients for - Octopus Salad with Potatoes and Green Beans

1. 1 onion -

2. 1 carrot -

3. 1 stalk celery -

4. 1 bay leaf -

5. 1 1/2 lb. octopus tentacles -

6. 1/2 lb. green beans -

7. 1 1/2 lb. Yukon gold potatoes -

8. 1 clove garlic -

9. 1 tbsp. chopped parsley -

10. 1/4 c. extra-virgin olive oil -

11. Salt -

12. Freshly ground pepper -

How to cook deliciously - Octopus Salad with Potatoes and Green Beans

1. Stage

Fill 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.

2. Stage

Meanwhile, 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.

3. Stage

In 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.