Octopus and potato salad is a timeless classic of Mediterranean cuisine, perfect whether enjoyed warm or cold. This fresh, light, and flavorful dish is ideal for summer but equally delicious in winter when paired with a chilled glass of white wine. Thanks to the Thermomix, both the octopus and potatoes are cooked to perfection with zero effort, finished with a fragrant parsley and lemon citronette dressing. This versatile recipe can be served as an elegant appetizer or a satisfying main course.
Place one garlic clove and 3/4 of the parsley into the mixing bowl. Chop for 5 seconds at Speed 7. Add the extra virgin olive oil and lemon juice, then emulsify for 15 seconds at Speed 4. Pour the citronette into a small bowl and set it aside for later.
Peel the potatoes, cut them into bite-sized cubes, and arrange them in the Varoma tray. In the mixing bowl, add the water, white wine, quartered onion, the remaining garlic clove, the rest of the parsley, and the whole octopus. Place the Varoma tray on top of the bowl and cook for 30 minutes at Varoma temperature on Stir Speed (Spoon icon) using the Reverse function. If your octopus is larger, adjust the ingredient quantities proportionally and increase the cooking time by 5 to 10 minutes.
Transfer the octopus along with its cooking liquid into a bowl and let it cool until lukewarm, then cut it into small pieces. In a large serving bowl, combine the octopus and potatoes. Season with a pinch of salt and drizzle with the prepared lemon citronette.
This dish can be enjoyed while still slightly warm, chilled from the fridge, or at room temperature. It is incredibly versatile and can be served in various ways depending on the season or your personal preference.
Did you know that octopus is considered one of the most intelligent invertebrates in the world? It actually has three hearts and an incredible ability to camouflage itself in its surroundings.
