OCTOPUS AND POTATO SALAD

Ingredientai

SERVES 6

One 3-pound octopus (frozen octopus 1S fine), sac, beak, and eyes removed (you can have the fishmonger do this)

6 garlic cloves

2 dried Italian chilies or other hot chilies

1 pound medium Yellow Finn or Yukon Gold potatoes (4 or 5 potatoes)

½ cup plus 2 tablespoons extra-virgin olive oil

4 scallions, thinly sliced

1 medium red onion, thinly sliced

Grated zest and juice of 2 lemons

1 cup (8 ounces) pitted Gaeta olives

Kosher salt and freshly ground black pepper

Nurodymai

PUT THE OCTOPUS, GARLIC, CHILIES, and 2 wine corks (the corks help tenderize the oc- topus) in a medium pot, add water to cover, and bring to a boil. Reduce the heat, cover, and simmer for 50 minutes to 1 hour, or until the thickest part of the octopus is tender when pierced with a knife. Drain and allow to cool.

Meanwhile, put the potatoes in a large sauce- pan of generously salted water and bring to a boil. Reduce the heat slightly and cook until the potatoes are just knife-tender, 12 to 15 minutes. Drain and let cool for about 5

minutes.

Peel and halve the warm potatoes and place in a medium bowl. Add ½ cup of the olive oil, the scallions, red onion, lemon zest and juice, and olives and stir gently to mix. Season with salt and pepper, and set aside.

Preheat a gas grill or prepare a fire in a char- coal grill.

Brush the octopus with the remaining 2 table- spoons oil and lay it over the hottest part of the grill. Cook for 9 to 12 minutes, unmoved, until nicely charred on the first side. Gently turn it over and cook for another 8 minutes, or until nicely charred on the second side.

Transfer the octopus to a cutting board and cut into 1½-inch pieces. Add to the potato salad and gently toss. Serve warm or at room temperature.