Recipes
Octopus and potato salad
Octopus and potato salad is an appetizing dish, suitable for any occasion and prepared with a few simple ingredients.
Octopus and potatoes: we present a simple and tasty appetizer, which shows how to enhance a product of great goodness. Surely you too have tasted it ready-made, but have you ever tried to prepare it at home? The process is simpler than it seems and the result is truly exceptional!
The octopus must be cooked over a low heat, following our instructions so that the meat remains soft. You can serve this dish at room temperature, to bring out its aromas and scents, or keep it in the fridge and enjoy it cold. Let's get started right away and prepare the octopus with potatoes recipe together!
Ingredients
For the octopus and potato salad
- Octopus – 1 kg
- Potatoes – 1 kg
- Lemon – 1
- Chopped parsley – 1 tbsp
- Extra virgin olive oil – 4 tablespoons
- Salt – to taste
- Pepper – to taste
Preparation
How to prepare the octopus and potato salad recipe
First clean the octopus by removing the eyes, beak and entrails. If you use a frozen product it is usually sold already cleaned.
Place a pan full of water on the heat and bring to the boil. Dip the octopus holding it by the head three times so that the tentacles curl. Then put it back in the pot with the head facing downwards, making sure it is well covered by the water. Cook for approximately 50 minutes . The times also depend on the size, so to be sure, test with a toothpick and when it is tender, let it cool in its cooking water.
In the meantime, wash the potatoes , preferably all of the same size, and place them in a large pot. Cover with water and place on the heat, cooking for 20-40 minutes. Times vary based on the size of the potatoes. Test for doneness by piercing them with a fork.
Peel them while they are still hot so as not to struggle, while to cut them into pieces wait until they have cooled.
Place the cold octopus on a cutting board and cut it into pieces, then transfer it to a bowl and add the potatoes. Also add the chopped parsley leaves and season with a citronette prepared by emulsifying oil, lemon juice, salt and pepper .
Let the salad rest in the refrigerator for at least a couple of hours before serving it.
As regards cooking times for octopus, keep in mind that for every 500 g of weight it must be cooked for 20-25 minutes . Therefore, adjust according to the size of the octopus you use. Furthermore, to ensure you obtain tender meat you can buy a fresh octopus and freeze it before proceeding with the recipe.
This dish is really simple to make, however, to dispel any doubts, here is a short video .
Variants
If you want to enjoy octopus with potatoes hot, a good idea is to prepare it stewed. To make it, all you have to do is put the octopus and potatoes once cooked in a saucepan with some shallots, tomato puree, parsley, salt and pepper.
Let it cook until the sauce has reduced, and occasionally add more broth according to your taste: add more if you want a slow soup , leave it drier if you want a thicker sauce.
We then advise you to try a very tasty variant of the dish which stands out for its simplicity of preparation: octopus and baked potatoes .
Conservation
You can store your octopus and potatoes in the refrigerator, in an airtight container, for 1-2 days.
Read also
Flavors of the sea: here are the best recipes with octopus
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