Octopus salad

Octopus salad

Insalata di polipo

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

As Vivienne and I walked along the seaside at Bari on one of our recipe-gathering trips, fishermen were slapping freshly caught octopus on the concrete at the shore, as they have done for centuries, in order to tenderise it. Make this dish and it will immediately transport you to the Mediterranean.

Ingredients

Quantity Ingredient
600-800g octopus tentacles, cleaned
100ml white wine vinegar
1 carrot, chopped
2 garlic cloves
1 celery stalk, roughly chopped
2 bay leaves
1 clove
500g all-purpose potatoes
handful black olives, pitted
2 lebanese cucumbers, seeded and sliced
2 large tomatoes, chopped
1/4 bunch flat-leaf parsley, torn
80ml extra-virgin olive oil
1 lemon, juiced

Method

  1. Wash the cleaned octopus thoroughly in cold water and cook, covered, in a large saucepan of boiling salted water with the vinegar, carrot, garlic, celery, bay leaves and clove for 40 minutes until the tentacles are soft.
  2. Using a knife, test if the octopus is tender. If so, drain it and leave to cool slightly before cutting it into 2 cm pieces.
  3. Boil the potatoes in salted water until tender but still firm. Drain thoroughly.
  4. Peel and cut the potatoes into 2 cm cubes and place them with the octopus in a large serving bowl, along with the olives, cucumber, tomato, parsley and salt and freshly ground black pepper to taste. Drizzle with olive oil and lemon juice and serve.

Note

  • The general rule of thumb when cooking octopus is 20 minutes per 500 g. This also depends on the thickness of the tentacles, so always test with a sharp knife to see if it is tender. If not, leave to cook for a further 10 minutes before checking again.
Tags:
italy
italian
puglia
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