The Octopus Salad is a seafood dish that is typically served during the summer. The preparation is not complicated but requires a few simple rules. The octopus should be cooked in boiling water by dipping it in by the tentacles, going up and down in the water two or three times, and letting it cool in its cooking water. I chose small, fresh, tender, and already cleaned octopus as always from my trusted fish market with Diego.
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- 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 tbsps lemon juice
- 0.42 cups extra virgin olive oil
- A few sprigs chopped parsley
- 0.1 oz fine salt
- 2 leaves bay leaf
Tools
- Kitchen Scale
- Cutting Board
- Mezzaluna
- Pot
Steps
Wash the octopuses thoroughly under running water and scrub the tentacles to remove sand residue. Put a large pot of water with two bay leaves on the stove and bring to a boil. I do not add salt. Once boiling, dip the octopus by holding it by the sack and move it up and down two or three times. You will see the tentacles curl. Once submerged, cover with the lid and continue cooking for 20 minutes (if the octopuses are small). Turn off the heat and let the octopus cool in its water; this will make it tender. Meanwhile, boil the potatoes with the skin on. Once they have cooled slightly, peel and cut them into chunks.
Drain the now cold octopus and cut it into pieces. Prepare a vinaigrette in a bottle with oil, lemon juice, and 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 and mix well. Scent with grated lemon zest and let rest a little. A truly enjoyable dish even on the hottest days.
Storage
The 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 tender octopus?
It is definitely not the famous cork stopper trick to put in the pot while the octopus cooks, but rather to let it cool in its cooking water.
