Insalata di polpo e patate
Octopus and potato salad
Insalata di polpo e patate: Puglian octopus and potato salad
From the fish restaurants of Bari and Monopoli to the seaside trattorie of Liguria, warm octopus and potato salad is served as an antipasto or a light summer main, still tepid so the potatoes soak up the lemony oil. The octopus is braised slowly until tender, cut into thick chunks and tossed with waxy potatoes, celery, parsley, olives and a little chilli. Chef's tip: dress the potatoes while they are hot and the octopus while it is warm; cold ingredients don't absorb the dressing and the salad tastes flat.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 2 ¼ lb whole octopuscleaned, frozen and thawed is fine (freezing tenderises it)
- 1 ⅛ lb waxy potatoes
- 1 tsp saltplus extra for the water
- 2 celery stickssliced, with leaves
- 1 ¾ oz black or green olivespitted
- 3 tbsp flat-leaf parsleychopped
- 1 clove garliccrushed
- 1 lemonjuiced
- 5 tbsp extra virgin olive oil
- ½ tsp dried chilli flakesopt
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Method
0/5 doneStep 1: Put 2 ¼ lb whole octopus in a large pan with 2 bay leaves and 6 black peppercorns and no water. Cover and cook over a low heat; it will release its own liquid. Simmer gently for 50–60 minutes, until a fork slides easily into the thickest part. Common mistake: lifting the lid too often; the steam is what keeps it tender.
60 minStep 2: Meanwhile boil 1 ⅛ lb waxy potatoes in their skins in salted water for 20–25 minutes, until a knife slides in easily. Drain, peel while hot and cut into chunks.
25 minStep 3: Whisk 1 lemon, 5 tbsp extra virgin olive oil, 1 clove garlic, 1 tsp salt and ½ tsp dried chilli flakes, if using. Toss half of the dressing with the hot potatoes.
Step 4: Leave the octopus to cool in its juices for 10 minutes, then cut it into bite-size pieces. Rub off any loose skin if you like, but keep the suckers.
10 minStep 5: Toss the octopus with the potatoes, 2 celery sticks, 1 ¾ oz black or green olives, 3 tbsp flat-leaf parsley and the rest of the dressing. Taste for salt and serve warm or at room temperature. Keep leftovers in the fridge and eat within 2 days.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 28 g
- Carbs
- 24 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does insalata di polpo e patate take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of black peppercorns?
- Ground black pepper, a little less than the amount.
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