Polpo alla Sarda
Tender octopus simmered and tossed with boiled potatoes, garlic, fresh flat-leaf parsley, and extra-virgin olive oil. In Sardinian, it is known as purpu a s'insalada.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •large heavy stockpot
- •medium saucepan
- •tongs
- •slotted spoon
- •chef knife
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9 g
- carbs
- 19 g
- fibre
- 2 g
- protein
- 38 g
- calories
- 310 kcal
Instructions
- 1
Bring a large stockpot of unsalted water with the bay leaves to a rolling boil over high heat.
- 2
Hold the octopus by its head and dip the tentacles into boiling water three times until they curl.
- 3
Lower the entire octopus into the pot, reduce heat to low, cover, and simmer gently for 40 minutes.
- 4
Test tenderness by inserting a fork into the thickest part of a tentacle; it should yield smoothly.
- 5
Turn off the heat and leave the octopus to rest in the cooking liquid for 20 minutes.
- 6
Boil the diced potatoes in salted water in a separate saucepan for 12 minutes until tender, then drain.
- 7
Lift the octopus out, drain thoroughly, and slice the tentacles and hood into bite-sized pieces.
- 8
Whisk the extra-virgin olive oil, lemon juice, minced garlic, chopped parsley, chilli flakes, salt, and black pepper together.
- 9
Toss the warm octopus slices and cooked potatoes together in a wide serving bowl with the dressing.
- 10
Rest the salad for 15 minutes at room temperature before serving so the flavours absorb evenly.
Chef's tips
Freezing fresh octopus overnight before cooking breaks down tough muscle fibres naturally for a tender texture. Do not salt the cooking water as octopus naturally releases its own sea salinity as it simmers. Letting the octopus cool in its cooking liquid prevents the skin from stripping away entirely.
Ingredient substitutions
- lemon juice → white wine vinegar, which gives a sharper, traditional coastal finish
- waxy potatoes → steamed celery stalks for a crisp, low-carbohydrate variation
Storage
Store leftovers in an airtight glass container in the refrigerator for up to 2 days.
Reheating
Bring to room temperature naturally for 30 minutes before serving rather than applying direct heat.
Common mistakes to avoid
- •Boiling the octopus rapidly instead of gently simmering, which tightens the meat and turns it rubbery.
- •Overcooking the potatoes until they crumble and cloud the dressing.
- •Dressing the salad while cold, which stops the octopus and warm potatoes from absorbing the dressing.
Serving suggestions
Cooked Polpo alla Sarda?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sardinia
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
