…& squid ink potato salad
Serves 4
Prep time 90 mins
Ingredients
For the potatoes
300g (12 pieces) new potatoes, peeled
2 tbsp. squid ink
½ltr fish stock
Salt and freshly ground black pepper
1-2tbsp. olive oil
For the octopus
1 octopus
250 ml red wine
1 carrot chopped
½ onion, chopped
1 celery stick
1 star anise
Few peppercorns
Bay leaf
Sprig of thyme
Pink salt
For the grill
15 ml olive oil
15 ml sherry vinegar
Method
For the potatoes
Put the potatoes in a pan with enough fish stock to cover them and add the ink. Season, bring to the boil and simmer for 5-6 minutes until the potatoes are tender and the stock has reduced, now just coating the potatoes.
If the potatoes are cooked but you’re still left with a fair bit of stock, just remove the potatoes using a slotted spoon and again reduce the stock.
Once the stock is down to just a couple of tablespoons, return the potatoes. Add a tablespoon of the olive oil. Cover and keep warm.
For the octopus
Clean octopus and remove the head and beak, separate the tentacles. Place all the ingredients in a pot and cover with water. Bring to simmer and cook for 50-80 minutes or until just tender. Remove from heat and allow to cool in the cooking liquid. Once cooled, drain and refrigerate.
For the grill
When ready to serve heat a griddle, brush the octopus tentacles with olive oil and lightly char grill on each side, remove from the heat and toss in the remaining olive oil and sherry vinegar
Serve with fava beans, smoked cod roe puree, nduja olive oil and micro cress to decorate
*COOKS NOTE
Nduja is a spicy spreadable salami from Calabria made with a mix of pork, herbs and spices including a generous hit of Calabrian chilli peppers. To make the oil, just infuse excellent quality olive oil with a tablespoon of Nduja and use to spice up your summer dishes.
