Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Octopus Salad
Total:
3 hr 50 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
3 hr 50 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

  • 2 pounds fresh or frozen octopus, cleaned
  • 5 cloves garlic, thinly sliced
  • 1/2 cup white wine vinegar
  • 2 russet potatoes
  • 1 handful fresh parsley, leaves picked and finely chopped 
  • 1 lemon
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

Bring a pot of salted water to a boil and add the octopus, a couple of cloves of garlic, and white wine vinegar. Stir well and cover with a lid, lower the flame and cook slowly for about 1 hour, then turn off the heat and let the octopus cool off in the cooking water for about 30 minutes.

Add 2 potatoes to a pot of cold water and boil until just tender. Drain and dice into 1-inch cubes.

Remove the cooled octopus from the water and place it on a cutting board, slice the tentacles into 1-inch pieces and the head into small squares.

In a serving bowl mix together the octopus, potatoes, fresh parsley and remaining garlic. Season the octopus mixture with a generous drizzle extra-virgin olive oil, salt and pepper, to taste, and finish with some lemon juice.

Stir the salad well, cover it, and refrigerate for about 2 hours.

Cook's Note

All you need is a glass of dry white wine and a slice of toasted bread!

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