Warm Octopus and Potato Salad
Category: Main Course
Servings: 4
Preparation Time: 45 minutes
Cooking Time: 1 hour
Ingredients
| Ingredient | Quantity |
|---|---|
| Octopus | 1 kg |
| Potatoes | 1 kg |
| Bay Leaves | 2 |
| Fresh Parsley | 1 bunch |
| Black Pepper | To taste |
| Extra Virgin Olive Oil | 60 g |
| Fine Salt | To taste |
| Fresh Lemon Juice | 60 g |
Instructions
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Prepare the Potatoes: Begin by washing the potatoes thoroughly under running water. Place them, unpeeled, into a large pot filled with cold water. Add a pinch of salt and bring to a boil. Once the water is boiling, reduce the heat to medium and cook the potatoes until tender, about 30-40 minutes, depending on their size. Once cooked, drain the potatoes and let them cool slightly before dicing them into cubes of about 2-3 cm. Set them aside to stay warm.
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Prepare the Octopus: If you’re using fresh octopus, it’s recommended to tenderize it by gently pounding it with a meat mallet before cooking. Alternatively, freezing it for a couple of days can achieve the same effect. In a separate large pot, bring water to a boil, adding bay leaves for added flavor. Once boiling, carefully dip the octopus in the water for a few seconds, then remove it. Repeat this process 2-3 times, allowing the octopus to curl. Then, place the entire octopus in the pot, covering it with a lid, and reduce the heat to simmer. Cook for about 40-45 minutes until tender.
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Prepare the Citronette: While the octopus is cooking, make the citronette dressing. In a small bottle or jar, combine the freshly squeezed lemon juice, extra virgin olive oil, a pinch of fine salt, and freshly ground black pepper. Close the lid and shake vigorously to emulsify the dressing.
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Assemble the Salad: Once the octopus is cooked and tender, remove it from the pot and allow it to cool for a few minutes. Separate the tentacles from the body and slice both into bite-sized pieces, about 2-3 cm.
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Combine the Ingredients: In a large mixing bowl, combine the diced potatoes with the octopus pieces. Pour the citronette dressing over the ingredients and toss gently to combine. Finely chop the fresh parsley and sprinkle it over the salad. Toss again until the ingredients are evenly coated with the dressing.
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Serve: Serve the warm octopus and potato salad immediately while it’s still slightly warm. This dish is perfect as a hearty and flavorful main course for a light but satisfying meal.
Enjoy your Insalata Tiepida di Polpo e Patate—a delightful, Mediterranean-inspired dish that combines the tender flavors of octopus with the heartiness of potatoes, elevated by a zesty lemon dressing and fresh parsley.
