Greek potato salad with octopus

Ingredients

• 1/2 lb baby octopus, cleaned
• 2 yukon gold potatoes, scrubbed
• 1/2 ripe avocado
• 2 tsp freshly squeezed lemon juice
• 1 small bunch baby arugula
• 1 scallion, thinly sliced
• Sea salt
• 2 Tbsp olive oil
• 4 Tbsp fresh squezzed lemon juice
• 1 red chile, finely chopped
• 1 clove garlic, minced
• 1 ripe vine tomato, cubed
• 1 Tbsp freshly chopped parsley
• 2 tsp minced red onion
• 1 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar

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Preparation

• Rinse the octopuses and cut them in half. In a bowl, whisk the marinade ingredients then add the octopus. Mix to coat; cover and let marinate in the refrigerator for at least 2 hours.
• Cook the potatoes in boiling salted water for 15-20 minutes, until tender. Drain and let cool slightly, then cut into bite-sized pieces.
• Combine all the dressing ingredients in a bowl and season to taste with pepper. Preheat the broiler. Drain the octopuses and broil them on a baking sheet until the legs curl and the bodies are cooke through, turning them once or twice.
• It should take about 5 minutes. While the octopuses cook, arrange the arugula on a platter, place the potatoes over the top. Then cut the avocado into bite-sized pieces and arrange among the potatoes.
• Drizzle with the lemon juice. Sprinkle the sscallions over the salad. Remove the octopuses from the oven and arrange them over the top of the salad. Spoon the dressing over the platter and then sprinkle with a bit of coarse sea salt.
• Serve immediately.