OCTOPUS AND POTATO SALAD
Italian Octopus and Potato Salad is an easy recipe, made with a few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra virgin olive oil and lemon juice. You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria they add Taggiasca olives and pine nuts and in the southern regions they add hot chili peppers or capers, but the basic recipe is the same all over Italy and is the one we are going to show you. Octopus and Potato Salad is excellent to taste in all seasons, as an appetizer or as a tasty main dish.
Provided by Recipes from Italy
Categories seafood recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Dip the octopus in cold water, make it boil and cook slowly for about 40 minutes. Then turn off the heat and let the octopus cook covered in its water till it's quite cool. From time to time (not too often otherwise you risk losing the heat from the pot) turn the octopus and check the softness with the tines of a fork.
- Peel the potatoes and cut them into cubes of about 2 cm (1 inch). Boil them in plenty of lightly salted water for about 20 minutes. Drain and let them cool.
- in a bowl, using a fork or a small whisk, emulsify oil, chopped parsley, lemon juice, a clove of garlic (which you will remove), salt and pepper.
- After the octopus has cooled, remove it from the water and place it on a cutting board. Remove excess skin and cut the octopus into small pieces. Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed. Let octopus and potato salad rest for 1 hour to well combine the ingredients before serving.
Nutrition Facts : ServingSize 100 g, Calories 170 cal
SAUTEED BABY OCTOPUS
My husband bought Baby Octopus on a whim and I couldn't find a recipe that I wanted to try. So, we tried sauteing them in garlic and herbs. They turned out really good, first time cooking the little suckers, so my technique might be weird. Also, next time I might try using white wine. NOTE: I didn't measure the garlic and herbs, so what I wrote down is a very loose calculation.
Provided by jusme
Categories Very Low Carbs
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
- Add lemon juice to Octopi as they're waiting to be cooked.
- Heat olive oil in large skillet. Add minced garlic and cook until browned.
- Add Octopi and sprinkle with herbs and salt.
- Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
- Cover and cook the final minute if needed.
Nutrition Facts : Calories 192.5, Fat 2.4, SaturatedFat 0.5, Cholesterol 109, Sodium 523.6, Carbohydrate 6.4, Fiber 0.5, Sugar 0.1, Protein 34.1
OCTOPUS AND POTATOES
Provided by Mark Bittman
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Simmer octopus in water to cover until nearly tender, for 1 hour or more (check with point of sharp knife). Add potatoes, and cook 10 to 20 minutes longer or until tender.
- Remove potatoes to platter (wood is traditional), and octopus to cutting board. Cool octopus for a couple minutes; cut into bite-size pieces. Combine with potatoes. Sprinkle with paprika, drizzle with plenty of olive oil and toss gently. Top with salt, and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 2 grams, Sodium 908 milligrams, Sugar 1 gram
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