Grilled Baby Octopus and Kipfler Potato Salad

Wine-poached baby octopus grilled with chorizo and caperberries, over a warm kipfler potato salad.

🍳 Cook: 90 min

Ingredients

1 kg		Australian baby octopus, cleaned
½ cup (125 ml)		dry white wine
3 tbsp	45 ml	extra virgin olive oil, plus extra to drizzle
½ tsp	2.5 ml	chilli flakes (optional)
1		garlic clove, crushed
2		bay leaves
2		chorizo, sliced 1 cm thick on an angle
240 g		caperberries, drained
—		watercress sprigs, to serve
600 g		kipfler potatoes, scrubbed
¼ cup (60 ml)		extra virgin olive oil (for salad)
2		spring onions, thinly sliced
½ bunch		chives, finely chopped
1		lemon, finely grated zest and juice

In a large heavy-based pan combine the octopus, wine, 2 tbsp oil, chilli flakes (if using), garlic and bay leaves. Bring to a simmer over medium heat, then reduce to low, partially cover and poach 1 hour or until tender. Cool in the cooking liquid.
For the potato salad, place the potatoes in salted water, bring to a boil, then reduce to medium-low and simmer 25–30 minutes until tender. Drain and slice on an angle 1 cm thick. Toss in a bowl with half the oil and season.
Heat a barbecue or grill pan over high heat. Grill the potato 2 minutes each side until golden. Return to the bowl with the remaining oil, spring onion, chives, lemon zest and juice; toss and set aside.
Drain the octopus, drizzle with 1 tbsp olive oil and season. Grill the octopus and chorizo 2–3 minutes each side until slightly charred.
To assemble, spread the potato salad on a platter and top with the octopus, chorizo, caperberries and watercress. Drizzle with oil.