Octopus Dish: Seared Octopus with Poached Eggs and Spinach

· Since you’re going to cook them with the skin on, wash the potatoes well. Bring a pot of water and 1 tsp salt to boil. Boil the potatoes for 15-20 minutes. To check if the potatoes are done, stick a toothpick inside. If it goes in easily, the potatoes are ready.

· Trim the green beans, cut into 1 inch chunks, boil briefly, and drop into cold water so that they are al dente and give this search octopus dish with poached egg a nice crunch.

· Prepare the salad by laying a few leaves of spinach on each plate, a few cherry tomato halves, and the well-drained green beans.

· Poach the eggs.

Two ways to poach eggs

There are two ways to poach eggs.

1. The traditional way is to carefully introduce the egg into very hot water with a splash of vinegar to keep the egg white and yolk together. Cook for 4 minutes, swirling the egg white over the yolk so both elements set together. Remove the egg and tip into very cold water to stop cooking.
2. The express method is slightly easier. All you need is Saran wrap, oil, and a mug.

• Line the mug with Saran wrap, leaving extra Saran wrap sticking out the top. Lightly grease.
• Break the egg into the mug and sprinkle in a dash of salt.
• Carefully twist the Saran wrap shut at the top, making a little sack, and tie with string. Try to remove all air from the bag.
• Insert the sack into slowly boiling water and let cook for 4 minutes. Gently remove the sack with a spoon and drop into a bowl of very cold water to stop cooking.

· Once the spinach salad and poached eggs are ready, sear the octopus tentacles in a frying pan with olive oil (one tentacle per person).

· Do the same with the potatoes. Halve them and sear them with a dash of salt and freshly ground pepper.

· Lay the seared octopus over the spinach and green bean salad and the golden potatoes.

· Finish off with a swirl of high-quality olive oil.