Octopus (Polpo) and Potato Salad
Octopus (Polpo) and Potato Salad
Ingredients
Servings: 4 – 6
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1 medium octopus, cleaned (about 2 pounds)
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3 medium russet potatoes, cleaned
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1 stalk celery, cleaned and cut into 2 – 3 pieces
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2 medium bay leaves
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2 medium cloves garlic, peeled
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1 lemon
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1 medium red onion, peeled and sliced
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2 tablespoons parsley, minced
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Extra virgin olive oil
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Salt and pepper
Directions
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Scrub the potatoes until the dirt on the skin has been removed. Then place the potatoes in a pot and fill it with water to cover the potatoes by about 1 inch. Place the pot on the stove and bring the water to a boil. Boil the potatoes for 30 – 40 minutes or until you are able to pierce through the middle of the potato easily with a fork. At that point, remove the pot from the heat and drain the water. Set the cooked potatoes on a plate and allow them to cool.
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While the potatoes are cooking, in a separate pot, add the octopus, celery, bay leaves, garlic and the peel from 1/4 of the lemon as well as a pinch of salt. Fill the pot with water to cover the octopus and place the pot on the stove. Bring the water to a boil and then lower the heat to medium. Simmer the octopus for 50 minutes to 1 hour or until the octopus is soft. When the octopus is finished cooking, remove it from the cooking water and set it on a plate to cool. Discard the water and the rest of the ingredients in the pot.
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While the potatoes and the octopus are boiling, place the sliced onion into a skillet along with 2 tablespoons of olive oil. Sauté the onions for about 8 – 10 minutes over medium high heat until they begin to brown and caramelize. Once they have browned, remove the pan from the heat and set the onions aside to cool.
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When the potatoes are cool enough to handle, remove and discard the peels. Cut the peeled potatoes into cubes and place them in a large serving bowl.
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After cutting the potatoes, cut the cooked and cooled octopus into chunks roughly the size of the potatoes and add them to the serving bowl.
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To the serving bowl also add the sautéed onion, the minced parsley and a pinch of salt and pepper.
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To dress the salad, juice the lemon and strain out any seeds. Add the strained juice to the serving bowl with the salad and then add a generous drizzle of olive oil over the salad.
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Toss the ingredients together thoroughly to combine, adding more olive oil if the salad appears too dry.
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Serve the salad slightly warm or at room temperature.
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