To save a little money, make the octopus salad like this, everyone eats it and I have to say it tastes even better. See what I teach you.
Octopus with potatoes and salad is a great classic of Mediterranean cuisine, perfect for those looking for a light dish but rich in flavor. It is a simple but extraordinary combination, in which the strong flavor of octopus salad combines with the delicacy of potatoes. A dish that can be served as a starter, main course or even as a side dish, and which is perfect in summer and winter. Its strength lies in the quality of the ingredients and the balance of flavors, which enhance each other in a natural way.
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Preparing it is an experience that takes me back in time to when my mother would prepare it for Sundays. I remember the smell of slowly boiling octopus salad, the sound of the knife cutting the hot potatoes and the moment when everything was seasoned with lemon, oil and fresh parsley. It was always a celebration, and this dish brought the essence of the sea and the simplicity of home cooking to the table. Even today, every time I prepare it, I feel the same satisfaction and that feeling of conviviality that makes it special.
octopus and potato salad
Octopus with potatoes is also a very versatile dish, which can be customized with various ingredients. Some add black olives, others a pinch of chili or even a little vinegar. I prefer the classic version, which enhances the deliciousness of the octopus and potatoes without obscuring the flavor. It is a dish that never goes out of style and always conquers everyone, even the most demanding palates.
Ingredients
• 1 kg of fresh octopus
•600 g of potatoes
•1 carrot (approximately 100 g)
•1 stalk of celery (about 80 g)
•1 onion (approximately 150 g)
• 1 bay leaf
• 50 ml of extra virgin olive oil
•1 lemon
•20 g of fresh parsley
•Sale qb
•Pepe black qb
To save a little money, make the octopus salad like this, everyone eats it and I have to say it tastes even better. Procedure
The choice of octopus is essential to obtain a perfect dish: I prefer fresh, but if I use frozen, I let it defrost slowly in the refrigerator to preserve its consistency. After rinsing it under running water, I clean it carefully, removing its eyes and beak, if necessary. I prepare a large pot with cold water and add the carrot, celery, onion and a bay leaf, which will give a delicate and aromatic scent to the octopus during cooking.
I bring the water to a boil and, before plunging the octopus into it, I follow a little ritual that I learned from my grandmother: I plunge the tentacles into the boiling water for a few seconds, repeating the process. operation two or three times. This step causes the tentacles to curl up and give the dish a more elegant appearance. Once completely submerged, I lower the heat and let the octopus cook over low heat for about 40-50 minutes. Slow cooking is essential to obtain tender but firm meat. At the end of cooking, I let it sit in its water for 10 minutes before draining it.
How to make octopus and potato salad
Meanwhile, boil the potatoes in plenty of salted water. I prefer to use potatoes with yellow flesh, which remain compact even after cooking. I peel them and cut them into regular pieces while they are still hot: this way they will absorb the seasoning better and blend harmoniously with the octopus. When the octopus is cool enough to handle, I cut it into pieces, trying to maintain some uniformity for a more refined presentation.
I mix the octopus and potatoes in a large bowl and start to season everything. I prepare an emulsion with extra virgin olive oil, lemon juice, salt and pepper. I add finely chopped fresh parsley, which gives a touch of color and freshness to the dish. Towards the seasoning on the salad and mix gently to avoid breaking the potatoes. At this point I taste and adjust the salt and pepper if necessary.
I let the octopus and potato salad rest for at least 30 minutes before serving. This time is essential for the flavors to blend perfectly and for the dish to reach its maximum expression. I like to serve it warm or at room temperature, perhaps accompanied by a slice of toast. Each bite tells a story of the sea and simplicity, with the tender and flavorful octopus pairing perfectly with the candy of potatoes and the scent of lemon and parsley. It is a dish that always wins and brings to the table all the taste of Mediterranean tradition.