Insalata di Polpo

Pearlescent, tender octopus chunks paired with firm potatoes. The dish is brought together by a lemony, garlicky, and herbaceous emulsion that glistens on the plate.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 520
• Protein: 37 g
• Carbs: 34 g
• Fat: 24 g

Ingredients

• 1 kg Octopus vulgaris ( whole, cleaned )
• 600 g Potato ( cubed )
• 6 tbsp Extra virgin olive oil
• 2 piece Citrus limon (L.) Burm. f. ( for juice )
• 2 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 piece Onion ( halved )
• 1 piece Carrot ( in chunks )
• 1 piece Apium graveolens ( in chunks )
• 2 piece Bay leaf
• 2 piece Thyme
• 1 tsp Black peppercorns
• 1 tbsp Red wine vinegar

Instructions

1. Preparing the court-bouillon

   In a large pot of cold water, add the halved onion, carrot and celery chunks, bay leaf, thyme, and black peppercorns. Bring to a boil to infuse the flavors.

2. Slow cooking the octopus

   Hold the octopus by the head and dip the tentacles three times into the boiling water to make them curl. Submerge completely and simmer on low heat. The octopus is ready when a knife tip slides into the thickest part without resistance.

3. Cooking the potatoes

   Boil the potatoes in their skins in salted water. They should remain firm in the center without falling apart. Peel while still warm and cut into even cubes.

4. Trimming and cutting

   Once the octopus has cooled slightly in its broth, remove it and discard the beak. Cut the tentacles and head into 2 cm chunks. The skin should remain attached for texture and color.

5. Final seasoning

   Mix the octopus and potatoes. Drizzle with olive oil, lemon juice, and vinegar. Add minced garlic and chopped parsley. Mix vigorously to create a light emulsion that coats the ingredients.

Chef's tips

• Let the octopus cool in its cooking water to keep it perfectly tender.
• Use a bold olive oil to complement the briny flavor of the octopus.

Storage

Keep for 48h in the fridge in an airtight container. Take out 15 minutes before serving to let the olive oil liquefy.