Octopus salad

FOOD & WINE MATCH

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Octopus salad

Wine to try
2009 Mandoleto Nero d’Avola IGT, Sicily (Italy), A$13
Nero d’Avola is a native of Sicily with an intense garnet red colour, dense gutsy flavours and a surprisingly mild-mannered tannin profile. Like vermentino, it thrives in warm climates and, although a newcomer to our shores, is finding a happy home in regions such as McLaren Vale, Heathcote and the King Valley. However, the current wave of affordable imports puts the ‘real thing’ within easy (financial) reach, such as this smartly packaged and dangerously drinkable wine from the Fazio winery located in the newly created Erice DOC. The boldness of the nero d’Avola bounces off the equally punchy flavours of this recipe – especially the inherent richness of the octopus and earthy, savoury olives. The wine’s understated tannins are even comfortable with the hit of chilli in the dish. If nero d’Avola is scant, try a medium-weight GSM style red.

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Octopus salad

Serves 4

1 kg	baby octopus, cleaned
2 tbsp	red wine vinegar
500 g	potatoes, peeled and cut into 2cm dice and boiled
500 g	black olives, pitted
2	celery stalks, trimmed and chopped
1 tsp	chilli flakes
3 tbsp	flat-leaf parsley, finely chopped
4 tbsp	olive oil
Juice	of 2 lemons

Place octopus and vinegar in a saucepan over medium heat for about 5 minutes, stirring occasionally, or until the baby octopus begin to turn pink. Cover with water, turn up the heat and bring to the boil. Lower heat, cover saucepan with a lid and simmer for 30 minutes or until octopus is tender. Drain in a colander and allow to cool. Cut baby octopus in half and place in a large bowl with potatoes, olives, celery, chilli flakes, parsley, olive oil and lemon juice. Season generously with sea salt and freshly ground black pepper, combine mixture well and serve.

This recipe was published in the February/March 2012 issue of Gourmet Traveller WINE.