by patrizio_eccechina
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Ingredients
Preparation
Cook the octopus in water until tender, then let it cool slightly and cut it into pieces. Sear it on a very hot grill until lightly browned.
Meanwhile, peel the potatoes, cut them into cubes, and boil them in lightly salted water until tender but still firm. Drain them and toss with extra virgin olive oil and a pinch of salt.
Toss the octopus with soy sauce and some of the extra virgin olive oil, then arrange it on plates alongside the potato cubes. Top with finely chopped celery, left crunchy, and finish with the remaining extra virgin olive oil drizzled over the top.
Oil and flavor: perfect pairings for your recipes
An organic Sardinian PDO EVO oil, made from the Bosana cultivar, complements the dish with its intense yet harmonious profile. The vegetal notes of thistle and artichoke blend with the savory flavor of the soy sauce, enhancing the octopus and providing a balanced accompaniment to the tenderness of the potatoes and the freshness of the celery.
