Fried octopus with "crushed" potatoes

Try this different recipe for a beloved seafood dish. The potatoes are cooked based on a traditional recipe coming from the Greeks of the Black Sea (Efxinos Pontos). If you are not a fan of octopus you could use squids instead. This is a great recipe for those who fast and they need something filling and tasty during the Lent period but of course it is a recipe for everybody and for all seasons

Recipe of Vassilis Kallides,
a prominent Head Cook and food author
"Cook Book" magazine of "ETHNOS" newspaper (2009)

Ingredients (for 4 people)

For the octopus:
1 medium octopus (about 1 Kg), clean
1/2 a water-glass of vinegar
2-3 bay leaves
2 tbsp of olive oil for frying

For the dressing:
8 tbsp of olive oil
3 tbsp of plain vinegar
1 clove of garlic, minced
1 tbsp of mustard
1 tsp of honey
1/2 tsp of dry thyme
1/4 tsp of salt
pepper

For the potatoes:
4 medium potatoes, peeled
1 large onion, finely chopped
3-4 tbsp of olive oil
salt
pepper

Method:
Put the octopus in a large pot with some water, cover with the lid and let it get to the boil on high heat. Turn the heat down to medium and let the octopus to simmer for about 10 minutes. Add the bay leaves and the vinegar and continue simmering for another 10-15 minutes.

Using a slotted spoon transfer the octopus on a chopping board and cut the tentacles and the hood into pieces. In a heavy-bottomed frying pan warm the oil on medium heat and fry the octopus until it gets nicely coloured. Transfer on a plate and keep aside.

Boil the potatoes in plenty of salted water until they get tender.

In another frying pan warm the oil on medium heat and sauté the onion until tender and nicely coloured.

In the meantime, drain the boiled potatoes in a colander and transfer immediately into the pan with the onion. Using a fork mix the potatoes with the onion, breaking up the potatoes into smaller pieces at the same time. Season with salt and pepper.

For the dressing add all the ingredients into a blender and whiz until you have a smooth sauce. Check if you need to add salt and pepper.

Arrange some of the crushed potatoes on each plate, then put on top some of the octopus, drizzle with some of the dressing and serve immediately.