Octopus Salad with Potatoes and Green Beans

Name: Octopus Salad with Potatoes and Green Beans
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 1 carrot, chopped; 1 rib celery rib, chopped; 1 garlic clove, minced; 227 grams green beans, cut into 1 1/2-inch lengths; 680 grams octopus tentacles, separated; 59 milliliters extra-virgin olive oil; 1 onion, halved; 1 Tbsp chopped parsley; 8 servings Salt and freshly ground pepper; 680 grams Yukon Gold potatoes

You can never have too many main course recipes, so give Octopus Salad with Potatoes and Green Beans a try. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 8g of fat, and a total of 198 calories. A mixture of salt and pepper, garlic clove, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil.

Ingredients you will need

Bay Leaves

Carrot

Celery

Onion

Water

Equipment you will use

Sauce Pan

Add the octopus and simmer over moderate heat for 1 hour, until tender.

Ingredients you will need

Octopus

Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact.

Ingredients you will need

Octopus

Lollipops

Equipment you will use

Paper Towels

Cut the tentacles into 1-inch pieces.

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.

Ingredients you will need

Green Beans