Octopus with potatoes in salmoriglio sauce, the refined seafood salad for the holidays, a refined dish with all the flavor of the sea, even tastier with salmoriglio as taught by the experience of Calabrian chefs who have a special relationship with the sea and its catch. I’ve eaten octopus many times, but when I tried it seasoned with salmoriglio sauce, I noticed the great difference in taste. I cook the octopus the usual way, quick and always perfect, this is my octopus cooking method, what I changed is the sauce to season it. Maybe you remember I had prepared a delicious octopus carpaccio some time ago, and since I often prepare it, I’ve tried to season it in different ways over time, and I’ve noticed that the taste changes according to how it’s seasoned. So I thought of doing the same for the octopus and potatoes salad, and I must say it turned out really good, a wow.
You can find this recipe in the collection Christmas recipes, or Christmas appetizers.
Here are other delicious appetizers for the holidays.
- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 8 portions for mixed appetizer (2 main course – 4 second course)
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for Octopus with Potatoes in Salmoriglio
- 26.5 oz octopus
- 1 1/2 carrot
- 1/4 stalk celery
- 6 medium potatoes
- 1 bunch small bunch of parsley
- 1 clove garlic
- to taste dried oregano
- to taste black pepper
- to taste chili pepper to taste
- juice of 1 lemon (or lime)
- to taste olive oil
- to taste water
- to taste salt
Tools for Preparing Octopus with Potatoes in Salmoriglio
- 1 Pot
- 1 Small Pot
- 1 Colander
- 1 Small Bowl
- 1 Lemon Squeezer
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Garlic Press
Steps to Prepare Octopus and Potato Salad with Salmoriglio
1. Place a large pot filled 2/3 with water on the stove and bring to a boil.
2. Meanwhile, prepare the octopus, defrosted. I recommend always freezing it even if fresh, as it will be more tender. I buy it already cleaned, so I just need to wash it well, otherwise, empty the sack. The eyes and beak can be removed either before or after cooking.
3. When the water boils, cook the octopus. If you want the tentacles to curl beautifully, dip them 2-3 times in boiling water for the tentacle part, then leave it in the pot with some chopped carrot and celery. Cook for 40 minutes over low heat for each kg of octopus, so since mine is 750 g (26.5 oz), I cooked it for a bit less, about 30 minutes. Leave it a bit in the cooking water with the heat off. I left it for about 15 minutes. Anyway, do a fork test; it should be tender.
4. Also, place a small pot filled 2/3 with water on the stove and bring to a boil.
5. Peel the 6 potatoes, wash them, and cut them into small chunks, rewash them well, and cook them in boiling water until tender. Be careful not to overcook them, or they will fall apart; better to leave them a minute less of cooking, and leave them 5 minutes with the heat off as well. Then drain.
3. boiled octopus
4. Boiled potatoes
6. Now prepare the seasoning, the salmoriglio, a typical seasoning used a lot in the south, as much in Calabria as in Sicily, excellent with meat or fish, especially grilled, or cold dishes.
Salmoriglio Sauce
7. Prepare the juice of 1 lemon. To tell the truth, I used a lime that you see in the picture, super ripe, picked from my garden.
8. Finely chop the washed and as dry as possible parsley on a cutting board with a knife. Then place it in a bowl and add the lemon juice, a little olive oil, about double compared to the lemon, then add salt, freshly ground black pepper, a finely crushed garlic clove with a garlic press, and if you like, also finely chopped chili pepper, and finally dried oregano and a little water, and mix with a fork.
9. Remove the octopus from the cooking water, and cut it into pieces, not too large. Cut it carefully so it stays perfect visually as well. Season in a bowl with some of the prepared salmoriglio, so it starts to absorb the flavor. Also, add the potatoes, now cooled, and season with all the prepared salmoriglio, mix well, leave to rest a bit before serving, and you’ll see what a good dish you’ll bring to the table.
Octopus and Potato Salad on Scallop Shell
10. Here is an original and elegant way to serve it for the holidays, a delicious octopus and potato appetizer on a scallop shell, one shell per portion for a varied seafood appetizer, with these quantities at least 8 servings.
The octopus and potato salad can be stored in the fridge for a couple of days in a closed container.
The octopus with potatoes can be enjoyed either warm or cold, or even better at room temperature.
FAQ (Questions and Answers)
Can it be prepared in advance?
Of course, you can prepare all the ingredients in advance, even the day before, and prepare the salad a few hours before serving it, and it will seem freshly made.
Of course, you can prepare all the ingredients in advance, even the day before, and prepare the salad a few hours before serving it, and it will seem freshly made.
