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Slow-Braised Octopus with Potato Salad and Anchovy Dressing

Slow-braised octopus served with a fresh potato salad and a warm savory anchovy dressing.

HealthySeafoodPotato SaladOctopusSlow-Braised
Estimated Nutrition
Calories
635.4
kcal / serving
3812.4 kcal total
Carbs
17.1g
per serving
102.6 g total
Fat
39.2g
per serving
235.2 g total
Protein
36.4g
per serving
218.4 g total
Cook Time
135
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds
1
bulb
Garlic
halved
1
sprig
Rosemary
leaves removed and finely chopped
1
pinch
Salt
1
pinch
Pepper
4
clove
Garlic
chopped
OilsFats
150
ml
Olive Oil
150-200ml used for braising
2
tbsp
Olive Oil
for salad frying
3
tbsp
Olive Oil
for dressing
Seafood
1.5
kg
Octopus
whole, cleaned, beak and eyes removed
12
piece
Anchovies
marinated in red wine
Vegetables
450
g
Tomatoes
fresh, ripe, chopped
1
piece
Red Chilli
seeds removed and finely chopped
450
g
Jersey Royal Potatoes
cleaned, small left whole, larger ones halved
20
g
Wild Garlic
leaves left whole
20
g
Agretti
monk's beard
0.25
piece
Cucumber
julienned
1
head
Red Chicory
shredded
1
head
White Chicory
shredded

Method

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