TOTAL TIME: 3 hr 50 min
Prep: 20 min
Inactive Prep: 2 hr
Cook: 1 hr 30 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 handful fresh parsley, leaves picked and finely chopped
  • 1 lemon
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
recipe tools

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.

Serves: 6; Calories: 249; Total Fat:8.5 grams; Saturated Fat: 1 gram; Protein: 24 grams; Total carbohydrates: 18 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 73 milligrams; Sodium: 451 milligrams

Notes

Cook's Note: All you need is a glass of dry white wine and a slice of toasted bread!
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