Octopus And Potato Salad Recipes

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OCTOPUS AND POTATO SALAD



Octopus and Potato Salad image

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

1Kg (2,2 lb) of Octopus
1 Kg (1,1 Pounds) of potatoes
125 g (1/2 cup ) of extra virgin olive oil
50 ml (3 tablespoons) of lemon juice
1 tablespoon of chopped parsley
1 garlic clove
salt and pepper

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

BRAISED OCTOPUS AND TANGY POTATO SALAD



Braised Octopus and Tangy Potato Salad image

Chuck Hughes' deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying.

Provided by Chuck Hughes

Categories     appetizer

Time 5h55m

Yield 6 to 8 servings

Number Of Ingredients 20

One 4-pound whole small octopus (2kg)
1/2 cup/125ml chopped fresh parsley
1 tablespoon/15ml olive oil, plus more for drizzling
4 sprigs fresh oregano
4 sprigs fresh thyme
2 shallots, halved
1 head garlic, halved horizontally
Salt and freshly cracked pepper
1/2 cup/125ml sour gherkins, cut into small dice
1/4 cup/60ml capers
1/4 cup/60ml olive oil
1 tablespoon/15ml grainy mustard
1 tablespoon/15ml white balsamic vinegar
8 fingerling potatoes, cooked until al dente and thinly sliced
1 shallot, finely chopped
1/2 fresh red chile pepper, thinly sliced
A handful fresh chives, finely chopped
A handful fresh parsley, roughly chopped
Salt and freshly ground black pepper
Lemon zest and celery leaves, for garnish

Steps:

  • For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
  • Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
  • For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
  • To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
  • Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

OCTOPUS AND POTATO SALAD



Octopus and Potato Salad image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 7

2 pounds octopus
2 large potatoes
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup black olives
1 bunch fresh flat-leaf parsley, finely chopped

Steps:

  • Rinse the octopus well under cold water and clean the sac, making sure to get rid of any grit. Flip the octopus over and look for the beak (the dark, hard, crusty shell-like bit) and scoop out with a paring knife. Add the beak and octopus to a large pot and cover with water. Bring to a boil, and then lower to medium-high heat and cook until the octopus is fork tender, about 40 minutes. Drain and let cool, and then cut into bite-size pieces. Meanwhile, peel your potatoes, cut into bite-size pieces and cover with cold water in another pot. Bring to a boil and cook until tender. Combine the octopus, potatoes, olive oil and lemon juice and season with salt and pepper. Add the black olives and parsley to finish.

OCTOPUS AND POTATO SALAD



Octopus and Potato Salad image

Provided by Molly O'Neill

Categories     lunch, weekday, salads and dressings

Time 2h45m

Yield Four servings

Number Of Ingredients 11

1 2-pound octopus, cleaned
1 wine cork
2 bay leaves
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 medium baking potatoes, whole
1 Bermuda onion, peeled and thinly sliced
10 calamata olives, pitted and halved
6 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons chopped Italian parsley

Steps:

  • Place the octopus, wine cork, bay leaves, 2 teaspoons of salt and pepper in a large pot and cover generously with cold water. Bring to a boil over high heat. Lower the heat slightly and simmer vigorously until the octopus is tender but firm, about 1 to 1 1/2 hours, skimming the liquid as necessary. Drain and let cool.
  • Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Lower the heat, cover and simmer until just tender, about 35 minutes. Drain and let cool. Peel and cut into 1-inch cubes.
  • Cut the octopus tentacles from the head and slice into 1-inch pieces. Thinly slice the meat from the head. Toss the octopus and potatoes together in a bowl. Add the onion, olives, olive oil and vinegar and toss to combine. Season with salt and pepper to taste. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 19 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 1034 milligrams, Sugar 2 grams

BRAISED OCTOPUS AND TANGY POTATO SALAD



Braised Octopus and Tangy Potato Salad image

Deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Octopus

Time 5h55m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 (4-pound) whole small octopus (2kg)
1/2 cup/ 125ml chopped fresh parsley
1 tablespoon/ 15ml olive oil, plus more for drizzling
4 sprigs fresh oregano
4 sprigs fresh thyme
2 shallots, halved
1 head garlic, halved horizontally
salt & freshly ground black pepper
1/2 cup/ 125ml sour gherkins, cut into small dice
1/4 cup/ 60ml capers
1/4 cup/ 60ml olive oil
1 tablespoon/ 15ml grainy mustard
1 tablespoon/ 15ml white balsamic vinegar
8 fingerling potatoes, cooked until al dente and thinly sliced
1 shallot, finely chopped
1/2 fresh red chili pepper, thinly sliced
1 handful fresh chives, finely chopped
1 handful fresh parsley, roughly chopped
salt & freshly ground black pepper
lemon zest, for garnish
celery leaves, for garnish

Steps:

  • For the octopus:.
  • Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.
  • Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.
  • For the potato salad:.
  • Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.
  • To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.
  • Cook's Note:.
  • The octopus head can be reserved and then sliced and eaten with the rest of the dish.

Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 3.2, Carbohydrate 5.3, Fiber 0.3, Sugar 0.3, Protein 1

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