Octopus with potatoes is a tasty, light, and also easy-to-make main course. The octopus with potatoes is delicious whether eaten hot or cold during the summer. The octopus salad is perfect to make in advance, so you can get ahead with lunch or dinner. You can boil the octopus either in a traditional pot or in a pressure cooker to reduce cooking time and get a very tender octopus with ease. The cooking time for the octopus varies depending on its size, so to check if it’s cooked, you should stick the tines of a fork into its head. If the tines enter easily, the cooking is complete; otherwise, continue cooking for a few more minutes. I recommend also checking out other RECIPES WITH OCTOPUS and octopus. Now let’s see how to prepare the octopus with potatoes, and if you try it, let me know. Barbara
I recommend trying these recipes with octopus or octopus.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 octopus (3 lbs)
- 2 cups water
- leaves bay leaves
- 1 carrot
- to taste parsley
- 1 lb potatoes
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
How to make octopus with potatoes
Let’s start preparing the octopus with potatoes. Clean the octopus, wash it under running water, remove the eyes, the central tooth, and the innards, then wash it well under running water.
Boil the potatoes and cut them into pieces, or steam them. I steam them in a pressure cooker, peel, wash, and cut them into pieces, then place them in the pressure cooker’s steaming basket, close the pressure cooker with the lid.
Place the pot on high heat, and when the pot starts to whistle, lower the heat and cook for 20 minutes. Alternatively, you can boil them in a traditional pot. Once the potatoes are cooked, pour them into the bowl.
Boil the octopus. Cook it in a traditional pot or pressure cooker. Add the bay leaves and water to the pot, put it on the stove, and bring it to a boil.
When the water starts to boil, take the octopus by the belly and dip it into the boiling water up to the tentacles 4/5 times to curl the tentacles, then immerse it completely in the water.
Cook it in a traditional pot or in a pressure cooker. If you cook it in a pressure cooker, after curling the tentacles and submerging the octopus in water, close the pot with its pressure lid and put it on high heat.
As soon as the pot starts to whistle, lower the heat to minimum and cook for 30/40 minutes, then turn it off and let the pressure release before opening the lid.
If you cook it in a traditional pot, cook the octopus for 1 hour. With both traditional and pressure cooking methods, the time varies depending on the size of the octopus.
Once the octopus is cooked, drain it, cut it into pieces, and add it to the bowl with the previously cooked potatoes. Add julienned carrot, chopped parsley, and season with salt, pepper, and extra virgin olive oil. Mix well to flavor everything.
Serve the octopus with potatoes hot or cold, depending on your taste.
How to store octopus with potatoes
Store it in the refrigerator for 2/3 days
