Nutrition balance score
Great
Glycemic Index
60
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories425.5 kcal (21%)
Total Fat20.3 g (29%)
Carbs26.1 g (10%)
Sugars1.9 g (2%)
Protein31.6 g (63%)
Sodium686.4 mg (34%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1kgbaby octopus
ask your fishmonger to clean them for you

600gkipfler potatoes
skin on

3 tablespoonsextra-virgin olive oil
plus extra for drizzling

2 tablespoonschives
chopped

salt flakes

black pepper
freshly ground

2spring onions
thinly sliced
POACHING LIQUID
Instructions
Step 1
Combine all the poaching liquid ingredients in a heavy-based saucepan, add the baby octopus and bring to a simmer. Reduce the heat to low, then cover and gently poach for 1 hour or until fork tender.
Step 2
Set aside and let the octopus cool in its liquid. Don't discard the liquid!
Step 3
Boil the potatoes in their skins until tender, then drain and cut into bite-sized chunks. Toss the potato with the olive oil, spring onion, chives and 2 tablespoons of the reserved poaching liquid, and season with salt and pepper.
Step 4
Heat your barbecue grill plate to hot.
Step 5
Drain the octopus and pat dry, then grill on both sides until nicely charred. This should only take a few minutes. Season with salt, then drizzle with a little extra oil and 1-2 tablespoons of the poaching liquid.
Step 6
Serve warm or at room temperature with the potato salad.
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