octopus salad with potatoes is a tasty and easy to make dish by following some precautions: the octopus and potatoes are boiled separately and seasoned with a citronette with parsley. Made in this way, it becomes an appetizing appetizer or a second seafood dish.
The preparation requires those little attentions that make the result perfect and the dish delicious. The secret to getting a very soft octopus lies in slow and sweet cooking: we recommend double cooking and cooling in water. A useful tip is to freeze the very fresh octopus before consuming it, in this way you will get a kind of maturation of its meat.
Octopus is a tasty shellfish that provides good proteins and a low fat content, therefore of calories: an ideal food for those who love to eat healthily. Equipped with eight tentacles, the octopus differs in true octopus, or rock, which has two rows of suckers on each tentacle e sand octopus who lives in the open sea and has only one in a row. The true octopus is tastier and therefore prized.
Thanks to its characteristics, octopus is very versatile, as seen it is excellent simply boiled and in salads, and is delicious in preparations such as stewed octopus or chickpea and octopus soup. Another classic first course of our cuisine is also delicious, Spaghetti with octopus sauce.
OTHER TASTY RECIPES: Cold octopus and eggplant salad, Crostoni with octopus and black cabbage, Sea salad flavored with basil and fennel, Bulgur salad with grilled octopus
How to prepare: Octopus salad with potatoes
To make octopus salad with potatoes, start cleaning the octopus (if you haven’t bought it already clean) by removing the eyes, ink bag and bone. Rinse it very well under running water. Bring a saucepan of water to a boil. Once it comes to a boil, take the octopus by the head, immerse the tentacles in boiling water for a few seconds then let the octopus rise. Repeat this operation three times. In this way the tentacles will curl. Place the octopus on a plate.
Rinse the pot, cool it, fill it with cold water and add a teaspoon of salt. Immerse the octopus with the tentacles up and the body down: the whole octopus must be completely submerged in the water. Bring to a boil then cover with a lid and allow for 20 minutes of cooking. With octopuses less than a kilo (600/700 grams 10 are enough). Turn off the heat and keeping the pan covered, continue cooking the octopus in the hot water. From time to time (but not too often otherwise you risk losing the heat by constantly lifting the lid) turn the octopus and check its softness with the tines of a fork. To get a soft octopus it will take about 50 minutes. Once cooked, let it cool in its water and then transfer it to a bowl or cutting board.
Meanwhile, peel the potatoes, rinse them and cut them into cubes of about 2 cm. Boil them in abundant salted water for about 20 minutes, they must be firm without falling apart. Drain and let them cool on a plate, rather spaced apart.
When the octopus is cold, cut it into pieces similar in size to potato cubes. Then dedicate yourself to the citronette: emulsify in a bowl, with a fork or a small whisk, oil, chopped parsley, lemon juice, salt and pepper.
In a rather large salad bowl, combine the octopus and potatoes, add the citronette and mix very gently until the sauce is evenly distributed. Let it rest for a couple of hours in the refrigerator before serving. ideal would be to keep it cool overnight. Serve octopus salad with potatoes at room temperature.