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Octopus Salad
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 3 hr 50 min
- Prep:
- 20 min |
- Inactive Prep:
- 2 hr |
- Cook:
- 1 hr 30 min
- Level:
- Easy
- Yield:
- 6 servings
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.
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
NotesCook's Note: All you need is a glass of dry white wine and a slice of toasted bread!