Octopus Salad is a seafood dish commonly served during the summer. The preparation is not complicated but requires a few simple rules. The octopus must be cooked in boiling water by immersing it from the tentacles, dipping it up and down in the water two or three times, and then letting it cool in its cooking water. I chose small, fresh, tender octopuses that were already cleaned, as always, by Diego at my trusted fish market.
Other Recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 403.84 (Kcal)
- Carbohydrates 17.54 (g) of which sugars 3.67 (g)
- Proteins 23.00 (g)
- Fat 28.42 (g) of which saturated 4.58 (g)of which unsaturated 3.71 (g)
- Fibers 2.41 (g)
- Sodium 540.89 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs octopuses (small)
- 3 potatoes
- 3.5 oz Taggiasca olives (pitted)
- Half lemon (zest grated)
- 2 tbsp lemon juice
- 0.4 cup extra virgin olive oil
- A few sprigs chopped parsley
- 0.11 oz fine salt
- 2 leaves bay leaves
Tools
- Kitchen Scale
- Cutting Board
- Mezzaluna
- Pot
Steps
Wash the octopuses thoroughly under running water and scrub inside the tentacles to remove sand residues. Place a large pot full of water with two bay leaves on the stove and bring to a boil. I do not add salt. Once boiling, immerse the octopus by holding it from the pouch and dip it up and down two or three times. You will see the tentacles curl up. Once immersed, cover with a lid and continue cooking for 20 minutes (if the octopuses are small). Turn off the heat and let the octopus cool in its water; only by doing so will it be tender. Meanwhile, boil the potatoes with their skins. Once lukewarm, peel them and cut them into chunks.
Drain the now-cold octopus and cut it into pieces. Prepare a vinaigrette in a small bottle with oil, lemon juice, salt, and shake. Wash, dry, and chop the parsley.
Combine all the prepared ingredients in a bowl, the octopus pieces, potato chunks, Taggiasca olives, and parsley. Pour the vinaigrette over and mix well. Add the grated lemon zest for fragrance and let it rest for a while. A truly pleasant dish even on the hottest days.
Storage
The already dressed Octopus Salad with Potatoes and Olives should be stored in the refrigerator covered with plastic wrap for 2-3 days
FAQ (Frequently Asked Questions)
What is the secret to a tender octopus?
It’s not the famous cork stopper to put in the pot while cooking the octopus, but rather letting it cool in its cooking water.
