Parsley Octopus Salad: A Refreshing Italian Appetizer Recipe
If you’re looking for a refreshing and flavorful Italian appetizer, Insalata di Polpo Prezzemolata (Parsley Octopus Salad) is an excellent choice. This vibrant dish is full of tender octopus, fresh herbs, and a citrusy dressing, offering a light yet satisfying taste that perfectly complements any meal. The key to this dish lies in the gentle cooking of the octopus, allowing it to become tender and infused with the flavors of aromatic vegetables and spices. Once cooked, the octopus is tossed with a zesty parsley dressing, creating a perfect balance of flavors. This recipe serves 4 people and takes about 1 hour to prepare, making it ideal for a light antipasto at your next dinner party or a delightful addition to a Mediterranean-style meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Octopus (fresh or frozen) | 1 kg |
| Carrot | 1 |
| Celery stalk | 1 |
| Garlic clove | 1 |
| Bay leaves | 2 |
| Black peppercorns | to taste |
| Fine salt | to taste |
| Fresh parsley | 10g |
| Lemon juice | 10g |
| Extra virgin olive oil | 30g |
| Ground black pepper | 1 pinch |
| Fine salt | 1 pinch |
Instructions
Step 1: Prepare the Vegetables
Start by peeling the carrot using a vegetable peeler. Cut it into large chunks, making sure the pieces are big enough to infuse the broth with flavor. Next, do the same with the celery stalkโcut it into large pieces as well. These vegetables will provide a fragrant base for cooking the octopus.
Step 2: Prepare the Broth
In a large pot, bring plenty of water to a boil. Add the chopped carrot, celery, whole garlic clove (still in its skin), bay leaves, a pinch of black peppercorns, and fine salt. The combination of these aromatics will add depth to the octopus as it cooks. Stir the ingredients in the pot and bring everything to a gentle boil.
Step 3: Clean and Cook the Octopus
Rinse the octopus thoroughly under cold running water to remove any debris. Once the water is boiling, carefully submerge the octopus into the pot. Allow the octopus to cook at a medium simmer for about 40-45 minutes, ensuring that the lid is on to retain the steam. During the cooking process, use a slotted spoon to skim off any foam or impurities that rise to the surface.
Step 4: Let the Octopus Cool
Once the octopus is tender (you can check by inserting a fork into one of the tentacles), remove the pot from the heat. Allow the octopus to cool in the broth. This will help it retain its moisture and tenderness, so donโt rush this step! After 10-15 minutes, carefully transfer the octopus to a cutting board.
Step 5: Clean and Cut the Octopus
Using a sharp knife, cut off the eyes of the octopus and remove the head by slicing through it. Discard the beak if present. Next, cut the tentacles into approximately 1 cm pieces. Continue by slicing the remaining head into smaller pieces. Once all the parts are cut, transfer the octopus to a large mixing bowl.
Step 6: Prepare the Dressing
In a small jar or container, combine fresh parsley (finely chopped), lemon juice, extra virgin olive oil, and a pinch of both salt and pepper. Secure the lid and shake vigorously until the dressing is well-emulsified. This simple dressing will bring a bright, zesty flavor to the octopus salad.
Step 7: Toss the Salad
Pour the prepared dressing over the octopus pieces in the bowl. Toss gently to ensure that every piece of octopus is well-coated in the dressing. Taste and adjust the seasoning with additional salt or pepper if necessary. The dish is now ready to serve!
Tips for the Perfect Parsley Octopus Salad
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Octopus Cooking Tip: If you prefer extra-tender octopus, you can freeze the octopus before cooking it. Freezing helps break down the fibers, making it even more tender once cooked. Simply thaw it before starting the recipe.
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Serving Suggestions: This octopus salad can be served as part of a Mediterranean antipasto platter, alongside other small plates like bruschetta, marinated olives, or roasted vegetables. For a more substantial meal, serve it with a side of crusty bread to soak up the delicious juices.
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Herb Variations: While parsley is traditional in this recipe, feel free to experiment with other fresh herbs like basil or mint for a slightly different flavor profile.
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Storage: Leftovers can be stored in the refrigerator for up to 2 days. The flavors will continue to develop as it sits, making it even more delicious the next day.
This Insalata di Polpo Prezzemolata is a wonderful dish that captures the essence of Italian cookingโsimple ingredients, fresh flavors, and a focus on quality. It’s an elegant, healthy, and satisfying appetizer that will surely impress your guests at your next gathering. Enjoy this light, Mediterranean treat that beautifully balances the flavors of tender octopus, aromatic vegetables, and a fresh parsley dressing.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 25g |
| Carbohydrates | 5g |
| Fiber | 2g |
| Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Potassium | 500mg |
| Vitamin A | 15% DV |
| Vitamin C | 25% DV |
| Calcium | 8% DV |
| Iron | 10% DV |
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