Octopus Salad With Saffron And Potatoes Placed On A Bed Of Sauerkraut With Basil And Oil

Ingredients for 4 people
1 octopus
700 g thawed
1 box of Zuccato Natural Sauerkraut
4 yellow potatoes
1 sachet of saffron
20 basil leaves
5 tablespoons extra virgin olive oil
Salt and pepper

Preparation
Cook the octopus in boiling water, not using salt, for 40 minutes and then let it cool in the water. Peel, cut and dice the potatoes. Then boil them in salted water flavoured with saffron.

Put the sauerkraut in a pan with little oil, salt and pepper. Drain the octopus and cut the tentacles individually. Grill them in the pan, hot to create a crispy exterior. Serve the octopus with potatoes and shredded Sauerkraut at room temperature, ending with an emulsion obtained by blending basil, a little salt, olive oil and a tablespoon water.