Here's our spin on a classic coastal Italian dish. It's a quick, impressive way to show off these tender, smokey chunks of octopus.
- 1 1/2lb of new red potatoes
- 1/4 cup chopped parsley
- 1/2 bunch sliced chives
- 1 can of Smoked Octopus, chop coarsely & reserve juice
- 2 Tbps olive oil
- 1 Tsp Banyuls, or any nice sherry vinegar
- A hearty squeeze of lemon juice
- Salt and pepper to taste
Place potatoes in cool salted water in a pot bring to a boil. Turn the heat down a touch and simmer until fork tender. Drain potatoes and place in fridge to cool.
Mix red wine vinegar, lemon, and chopped octopus and its juice in a large bowl.
Half or quarter the potatoes depending on their size, and add to your vinegar octopus mixture. Let sit a couple minutes so the potatoes can soak up some of those flavors.
Add salt and pepper. Don't forget to taste!
Toss in the chives and parsley, give it a stir, and you're good to go!