Insalata di Polpo e Patate alla Ligure
Tender octopus tossed with boiled potatoes, fruity taggiasca olives, and fresh parsley in a fragrant Ligurian olive oil dressing.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Large stockpot
- •Medium saucepan
- •Tongs
- •Chef's knife
- •Large mixing bowl
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 26 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 380 kcal
Instructions
- 1
Bring a large pot of unsalted water to a rolling boil with the bay leaf.
- 2
Dip the octopus tentacles into the boiling water three times until they curl tightly.
- 3
Lower the entire octopus into the water, cover, and simmer gently on low heat for 40 minutes.
- 4
Pierce the thickest part of a tentacle with a fork; it should slip in easily without resistance.
- 5
Turn off the heat and let the octopus cool completely inside its cooking water for 30 minutes.
- 6
Meanwhile, place the potatoes in a separate pan of salted cold water and boil until knife-tender, about 20 minutes.
- 7
Drain and peel the potatoes while still warm, then cut them into bite-sized chunks.
- 8
Lift the cooled octopus from the pot and slice the tentacles and body into bite-sized pieces.
- 9
Combine the warm potatoes, sliced octopus, taggiasca olives, and chopped parsley in a large bowl.
- 10
Whisk the extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper together in a small bowl.
- 11
Pour the dressing over the salad and gently toss until evenly coated.
Chef's tips
Letting the octopus cool in its cooking broth ensures the flesh stays tender and retains moisture. Dress the salad while the potatoes are still lukewarm so they absorb the fragrant Ligurian olive oil thoroughly.
Ingredient substitutions
- taggiasca olives → kalamata or niçoise olives
- Ligurian extra virgin olive oil → any mild, fruity extra virgin olive oil
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving.
Reheating
Do not microwave; gently bring to room temperature or warm briefly over a bowl of hot water before eating.
Common mistakes to avoid
- •Boiling the octopus on high heat, which toughens the delicate muscle fibres.
- •Rinsing the cooked octopus under cold water, which washes away its natural savoury gelatin.
- •Cutting the potatoes too small, causing them to turn mushy when tossed.
Serving suggestions
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