Octopus Salad Recipe
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5.0
3 reviews
Excellent
Octopus Salad Recipe
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Italian Octopus Salad Recipe with Potatoes (Insalata Di Polpo)- The combination of flavors in this salad is beautifully balanced. The sweetness of the octopus, the earthiness of the potatoes, and the zing of the light lemon dressing create a harmonious blend that is refreshing and satisfying. A taste of my hometown! Enjoy.
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Ingredients
- 1 octopus approximately 2 pounds/1 kg
- 1 pound baby potatoes 500g
- 3 cloves garlic minced
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- lemon wedges for serving
- 1 small red onion thinly sliced (optional)
Instructions
- *(skip steps 1-2 if using frozen and precooked octopus)
- Start by cleaning the octopus. Rinse it under cold water and remove the head and beak. You can ask your fishmonger to clean it for you if you prefer.
- In a large pot, bring water to a boil. Add the octopus and cook for about 40-50 minutes or until it becomes tender. You can test the doneness by inserting a fork into the thickest part of the tentacle. It should easily slide in.
- While the octopus is cooking, prepare the potatoes. Wash them thoroughly and place them in another pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let them cool. Then, cut them in half or quarters.
- Once the octopus is cooked, remove it from the pot and let it cool. Then, cut it into bite-sized pieces.
- Combine the octopus, cooked potatoes, minced garlic, onion (if using), and chopped parsley in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl to make the dressing.
- Pour the dressing over the octopus and potato mixture. Gently toss everything together until well combined and evenly coated with the dressing.
- Let the salad marinate in the refrigerator for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust the seasoning if necessary. Drizzle with olive oil. You can garnish with additional parsley if desired. Serve with lemon wedges. This Italian Octopus Salad can be served as a refreshing appetizer or a light main course. Enjoy!
Notes
- Tenderize the octopus: To ensure a tender and flavorful octopus, it’s essential to tenderize it before cooking. You can do this by either freezing the octopus overnight and then thawing it, or by gently pounding it with a meat mallet. This helps break down the tough fibers and results in a more tender texture.
- Simmer gently: When cooking the octopus, it’s important to simmer it gently rather than boiling it vigorously. A gentle simmer helps prevent the octopus from becoming rubbery. Maintain low to medium heat and cook it until it becomes tender. The cooking time may vary depending on the size and freshness of the octopus, so it’s best to check for doneness by testing the thickest part of the tentacle with a fork.
- Cool and cut with care: Once the octopus is cooked, let it cool before cutting it into pieces. This helps retain its moisture and prevents it from becoming dry. Use a sharp knife to cut the octopus into bite-sized chunks, ensuring even-sized pieces for a consistent texture throughout the salad.
Nutrition Information
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Calories
529kcal
(26%)
Carbohydrates
29g
(10%)
Protein
37g
(74%)
Fat
30g
(46%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Cholesterol
109mg
(36%)
Sodium
532mg
(22%)
Potassium
1339mg
(38%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
512IU
(10%)
Vitamin C
42mg
(47%)
Calcium
148mg
(15%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 109mg | 36% |
| Sodium | 532mg | 22% |
| Potassium | 1339mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 42mg | 47% |
| Calcium | 148mg | 15% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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