How to cook octopus with potatoes Ligurian-style that’s restaurant-proof isn’t that difficult.
My recipe is as Ligurian as I am: simple but very tasty.
A widespread tradition in Liguria and other coastal regions is to “scare the octopus”: dip it for a few seconds in boiling water and pull it out 2–3 times before the full cooking. This helps the tentacles curl and makes the meat more tender. Also, many chefs recommend leaving the octopus to cool in its cooking water. This step helps the meat stay juicier and keeps all the flavor of the sea.
The octopus and potatoes recipe is much more than a combination of ingredients; it is a sensory journey through the flavors and traditions of Mediterranean cuisine. Its simplicity and authenticity make it a dish loved by anyone who appreciates the gifts of the sea and the land in a perfect union of taste and culinary pleasure.
I still remember when, as a child, my dad took me fishing with him and the excitement of seeing an octopus being caught was huge. As soon as I got one I put it in my bucket full of water, watched it for a while, and as soon as my father got distracted I would release it. In fact, after the third time he never took me again.
It can be served either as an appetizer or as a main course and you can enjoy it with a good glass of white wine.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for how to cook octopus with potatoes
- 3 lb 5 oz octopus
- 5 potatoes, with skin, cooked, boiled
- 1 lemon
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste fine salt
Tools
- 1 Pot
- 1 Knife
Steps for how to cook octopus with potatoes
To cook octopus with potatoes, if you bought a fresh octopus make sure the fishmonger cleaned it properly. Remove any unwanted residues such as the eyes, the beak and the internal organs.
In a large pot, bring plenty of lightly salted water to a boil.
Immerse the octopus in the boiling water.
Keep the heat at medium-low and let the octopus cook for about 50 minutes, up to 1 hour, or until tender. You can check doneness by inserting a fork into the tentacles; it should penetrate easily without resistance and the octopus should be soft but not falling apart. For extra tenderness, leave the octopus to cool in its cooking water.
Once cooked, drain the octopus and cut it into uniform pieces and place them on a serving platter.
Meanwhile, peel the already cooked potatoes and cut them into cubes about 3/4 in (approximately 2 cm) and add them to the octopus together with the chopped parsley, the juice of one lemon, extra virgin olive oil and a pinch of salt.
Mix everything gently and serve warm or at room temperature.
If you prefer a spicy touch, you can add more fresh red chili pepper or black pepper.
Like many seafood salads, octopus and potatoes is often more flavorful after a few hours of resting, because the oil, lemon and parsley have more time to meld with the other ingredients.
Storage
Octopus and potatoes can be stored in an airtight container in the refrigerator for two days.
If the octopus you used was fresh it can be frozen, but it’s better to do so without the addition of parsley. Freeze in sealed containers and consume within 1-2 months to maintain freshness.
You can reheat octopus and potatoes in a non-stick pan over medium-low heat. Add a drizzle of olive oil to keep moisture and stir gently until the dish is thoroughly heated.
Be sure to use high-quality fresh ingredients for the best result. Fresh octopus and good quality potatoes will make a difference in the final flavor of the dish.
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