Think fresh and delicious, that’s how our original octopus salad tastes like. The dish is a staple of our Mediterrenas restaurant, located at our V Samaná hotel, and is highly requested due to is simplicity and perfect balance of flavors.
If you tried it in your last visit to Samaná and want to relive the memories, or if you’re planning a trip but you can’t wait to savor the Caribbean in your plate, take note of the following directions.
4 pounds of octopus
2 pounds of potatoes
1 pound of cherry tomatoes
¼ pound of arugula
2 lemon halves
6 sprigs of parsley, finely chopped
4 ounces extra virgin olive oil
1 ounce of red vinegar
15 g of fine salt
5 grams of freshly ground black pepper
First, fill a large pot with water, add salt, and heat over high heat until it boils. Insert a fork into the octopus’s head and dip it and bring it out of the water about four times. The tentacles will curl immediately. Leave the octopus in the boiling water and cook for 20 minutes.
Next, remove from heat and let cool in the cooking water for about 20 minutes. Once cold, cut the octopus into pieces of 1 to 2 centimeters and place inside a salad bowl.
While the octopus is cooking, wash the vegetables. Please note that you should wash the potatoes separately from the tomatoes and arugula.
Boil the potatoes for 15 minutes, until they are soft but still firm. Drain and rinse with cold water. Peel the potatoes and cut into cubes of 1 to 2 centimeters. Place the potatoes in the bowl with the octopus, cherry tomatoes, and arugula.
Mix together the oil with vinegar, lemon juice, salt and pepper. Pour over the salad and add the parsley. Mix well and refrigerate for 1 hour before serving.