Braised Octopus Salad with Capers and Preserved Lemon Recipe | James Beard Foundation
“Braised octopus is one of my favorite things to eat,” says chef Leeds. “I had a hard time finding any in D.C., so I decided to create this dish, which means I
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Saute pan
- Serving bowl
- Stove
- Spoon
- Measuring spoon
- Measuring cup
- Colander
- Tongs
Ingredients
- 4 corks from red wine bottles (optional)
- One 3- to 4-pound octopus, cleaned
- 2 plum tomatoes, seeded and diced
- 10 Kalamata olives, pitted and quartered
- 1 tablespoon capers
- 1 teaspoon chopped preserved lemons
- 2 tablespoons chopped Italian parsley
- 1/4 cup extra virgin olive oil
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