Octopus and potatoes is a traditional Mediterranean dish that combines simple ingredients to create a dish rich in flavors and textures.
My recipe is Ligurian like me, simple but so good.
It is much more than a combination of ingredients; it is a sensory journey through the flavors and traditions of Mediterranean cuisine. Its simplicity and genuineness make it a dish loved by anyone who knows how to appreciate the gifts of the sea and the earth, in a perfect union of taste and culinary pleasure.
It can be served both as an appetizer and as a main course, and you can enjoy it with an excellent glass of white wine.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of octopus and potatoes
- 3.3 lbs 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 preparing octopus and potatoes
If you have bought fresh octopus, make sure it has been properly cleaned by the fishmonger. Remove any unwanted residues such as the eyes, beak, and 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 medium-low and let the octopus cook for about 50 minutes to a maximum of one hour, or until it becomes tender. You can check the cooking by inserting a fork into the tentacles; it should penetrate easily without resistance, and the octopus should be soft but not mushy. For extra tenderness, let the octopus cool in the cooking water.
Once cooked, drain the octopus and cut it into pieces of uniform size and place on a serving platter.
In the meantime, peel the already cooked potatoes and cut them into cubes of about 0.8 inches and add them to the octopus along with the chopped parsley, the juice of one lemon, extra virgin olive oil, and a pinch of salt.
Gently mix everything and serve warm or at room temperature.
If you prefer a spicy touch, you can add more fresh red chili or black pepper.
Storage and Notes
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 is better to do so without adding the 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 maintain moisture and gently stir until the dish is well heated.
Make sure to use fresh, high-quality ingredients to achieve the best result. Fresh octopus and good quality potatoes will make a difference in the final taste of the dish.
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