SUPER-TENDER MEDITERRANEAN OCTOPUS
THAT’S PERFECT FOR YOUR NEXT DINNER PARTY
1. Boil 100g per person of new potatoes until cooked, then drain.
2. Cut the drained octopus into smaller pieces.
3. Combine your new potatoes with the octopus, parsley and crushed garlic.
4. Drizzle with olive oil, then add salt and lemon juice to taste.
Contents for up to 6: 250g Octopus in Oil, 250ml Gold Label extra virgin olive oil and your recipe card.
You’ll need: New potatoes, flat leaf parsley, a garlic clove and a lemon.
Tips: You can serve this dish either warm or at room temperature. If using larger potatoes, cut them to bite-sized chunks.
Time: 10 minutes.
Wine: We recommend Marmora Vermentino di Sardegna.