Octopus salad with potatoes
Polpo in insalata con patate
Second course
Tender boiled octopus with potatoes, parsley, garlic, lemon, and extra virgin olive oil: the most classic Italian seafood appetizer.
Octopus salad with potatoes is one of the most beloved seafood dishes of coastal Italian cuisine. Boiled and cooled octopus, cut into pieces and seasoned with extra virgin olive oil, garlic, parsley, and lemon, is the quintessential appetizer recipe in seafood trattorias. The secret to tender octopus is slow cooking: the octopus is immersed in boiling, unsalted water and cooked for 15 minutes. over low heat Bake for 40-50 minutes. Fork test: it should go in without resistance. Serve at room temperature or just warm, never refrigerated.
Instructions
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3 steps · natural Italian voice
Cook the octopus
45 minBring to a boil plenty of unsalted water. Immerse the octopus (with the tentacles curling upward). Lower the heat at minimum. Cook over low heat for 40-45 minutes. Turn off the heat and let it cool in the cooking water for 15 minutes. Test for tenderness with a fork.
Prepare the salad
Drain the octopus. Cut the tentacles and body into 2-3 cm (1.18 in) pieces. In a large bowl, season the hot octopus with plenty of oil, garlic, lemon juice, parsley, and salt.
Add the potatoes and serve
Add the diced boiled potatoes while still warm. Stir gently. Add celery and olives, if desired. Taste and adjust the oil and lemon juice. Serve at room temperature.
Chef's Tips
Cook octopus in unsalted water: salt hardens it. Let the octopus cool in its own water: it becomes even more tender. Season the octopus while it's still hot: it absorbs the seasoning better.
Ingredients
- 1 octopus 800 g - (2.2 lb) 1 kg (cleaned)
- (14.11 oz) 400 g diced boiled potatoes
- Plenty of fresh parsley
- 2 cloves of garlic minced
- Juice of 1 lemon
- Quality extra virgin olive oil
- Salt, pepper
- Diced celery
- Black olives
⚠️ Automatic ingredient-based detection. Always check product labels.
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