📋Italian Octopus Salad Recipe (Insalata Di Polpo)
Octopus salad is a common starter served at Italian restaurants, especially during summer. Fresh octopus’ meat is very similar to squid in taste and texture, although it has a firmer chunky consistency. The raw octopus is first boiled, then seasoned with garlic, parsley, lemon juice, and a good extra virgin olive oil. It can be served by itself or mixed with boiled new potatoes (Insalata di polpo e patate) . It has a delicate seafood flavor, the perfect starter for Mediterranean cuisine, not only Italian but also French, Spanish, and Portuguese (ensalada de pulpo).
Servings 6 people
Calories 168kcal
Equipment
- Wine cork
Ingredients
For the broth to cook the octopus
- 1 onion
- 1 carrot
- 1 stalk of celery
- 10 peppercorns
- 1 tablespoon sea coarser salt
Salad
- 1 lb fresh octopus
- 7 oz baby potatoes
- 1 tablespoon sea coarser salt for the potatoes
- 1 Lemon and lemon zest
- 2 peeled garlic cloves
- ¼ cup fresh parsley
- 3 tablespoon olive oil extra virgin
- salt & pepper
Instructions
For the broth to cook the octopus
- Prepare a pot of hot water with 1 onion, 1 carrot, 1 stalk of celery, 7 peppercorns and 1 tablespoon of salt.1 onion, 1 carrot, 1 stalk of celery, 10 peppercorns, 1 tablespoon sea coarser salt
- Once the water boils, dip the octopus tentacles into the water a couple of times before placing the entire octopus in the boiling water. This will help to curl the tentacles for a better presentation on the serving dish.1 lb fresh octopus
- Once you dip it a couple of times, submerge it in the pan completely and let it boil for approximately 30 minutes.
- Once the octopus is cooked let it cool down completely and cut it into bite sizes.
For the potato salad
- In a separate pan, boil the baby potatoes for 20 minutes in salted water.7 oz baby potatoes, 1 tablespoon sea coarser salt
- Even better if you have a pressure cooker with the steamer, steam the potatoes for 6 to 7 minutes
- Season the potatoes with lemon juice, chopped parsley, chopped garlic, half lemon zest, salt and pepper.1 Lemon and lemon zest, 2 peeled garlic cloves, ¼ cup fresh parsley, 3 tablespoon olive oil, salt & pepper
- Add the octopus and mix
Video
Nutrition
Calories: 168kcal | Carbohydrates: 12g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1348mg | Potassium: 501mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2020IU | Vitamin C: 25.4mg | Calcium: 62mg | Iron: 4.6mg