ensalada de pulpo y papas(octopus and potato salad)
take a medium sized octopus (we use 4-6 pounders pre-cleaned) and poach in a boullion (thyme, leeks, black peppercorns, garlic clove, half-onion, bay leaves, one lemon cut in half, one bunch of oregano, and one dozen peeled medium potatoes. we like to add a cup of dry white wine or sherry to the boullion, or some fish stock if available. the octopus will greatly reduce in size as you cook it in this hot (but never boiled) bath. keep covered loosely for one hour or until the octopus is fork tender. we leave the pink outer skin on as it generally melts away as it cooks. when done remove octopus and potatoes, allow to cool in your fridge. strain, chill and freeze boullion for the next time. cut into small pieces along with potatoes, add fresh chopped oregano, one cup of extra virgin olive oil, juice of six lemons, one garlic clove riced through a garlic press, salt and pepper to taste. serve chilled over baby greens or with some grilled bread if you like.