Polpo e patate (octopus and potato salad) – Liguria
Recipe Type: Starter (Antipasto)
Cuisine: Liguria
Author:
Prep time:
Cook time:
Total time:
Serves: 8 to 10
Of all the seafood salads, my favourite is octopus and potato. It is very simple and costs little to make but is meaty and delicious. In Liguria, we eat this salad quite a lot. Locals swear by boiling the octopus with a wine cork to tenderise the meat (as opposed to beating the poor creature over rocks). I have to say it works a trick for me.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1590.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1590″]
- 1 kilo octopus with short tentacles (frozen is fine)
- 5 grams flat leaf parsley, rinsed, dried, leaves removed and finely chopped
- 1 garlic clove, finely chopped
- 10 black olives, pitted
- 500 grams waxy potatoes, skinned and cut into 1.5 cm dice
- 1/2 lemon, juiced
- Extra-virgin olive oil
- 1 wine cork
- Sea salt
Instructions
- Cut out the eyes and make an incision to open the sac and clean it out. Turn the octopus upside down to find the mouth. Cut in a circle to remove the beak. Rinse the octopus, making sure to rub out any grit in the suction cups. Fill a large pot with water. Add the octopus and the wine cork.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1596.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1596″]
- Bring it to a boil. After 20 minutes, add the potatoes.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1616.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1616″]
- Boil for another 20 minutes. Remove the octopus and drain the potatoes.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1678.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1678″]
- When the octopus is cool enough to handle, cut it into 1.5 cm pieces.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1683.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1683″]
- Mix the potatoes, octopus, parsley, garlic, olives, lemon juice together, adding olive oil to coat and salt to taste.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1609.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1609″]
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1690.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1690″]
- Serve tepid or cold.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/06/meimanrensheng.com-insalata-di-polpo-e-patate-1726.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com insalata di polpo e patate-1726″]