Warm Octopus and Potato Salad
1 hr 15 min
Boiled octopus browns in the air fryer while garlic confits in olive oil and becomes the base of the dressing. Served with new potatoes, rocket and red onion.
Ingredients
3 servings
Octopus800 g
Bay leaf2 pcs
Potato(cut into large cubes)500 g
Garlic(peeled)8 cloves
Olive oil5 tbsp
Grainy mustard1 tbsp
Smoked paprika1 tsp
Arugula40 g
Red onion(in thin rings)0.5 pcs
Olives60 g
Salt1 tsp
Instructions
1
Simmer the octopus in salted water with the bay leaves for 40–50 minutes until tender, then cool and cut into pieces.
2
Put the garlic cloves in an ovenproof dish, cover with olive oil and roast at 180 °C (356 °F) for 15 minutes.
3
Boil the potatoes until done and cut them into cubes.
4
Put the octopus pieces in the basket and cook at 190 °C (374 °F) for 8 minutes, until the edges brown.
5
Mash the roasted garlic with its oil, add the mustard and smoked paprika — that is the dressing.
6
Toss the potatoes, octopus, rocket, red onion and olives with the dressing and serve warm.