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
WARM OCTOPUS AND POTATOES
A nice little appetizer from Galicia-northwestern Spain-great served warm or at room temperature. Your olive oil should be of the highest quality possible. For more about cooking octopus, see Grilled Octopus (page 49).
Yield makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the octopus in a pot with water to cover; add the bay leaves, thyme, and garlic. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is nearly tender, 30 to 90 minutes (check with the point of a sharp knife). Add the potatoes to the water and cook for another 10 to 20 minutes, or until the potatoes are tender. Drain and discard everything but the octopus and potatoes.
- Transfer the potatoes to a platter (wood is traditional) and the octopus to a cutting board. Let cool for a couple of minutes, then cut it into bitesized pieces. Add to the potatoes, sprinkle with paprika, drizzle with plenty of olive oil, and toss gently. Sprinkle with salt and serve.
BABY OCTOPUS AND POTATO
They've been having a run on fresh baby octopus at the local supermarket. So, I am trying a lot of menus. I think that baby octopus has more nuance of flavor than the mature variety. There are some other recipes listed on site I plan to try, once I acquire the rest of the needed ingredients. Yes, you can use any variety of potato you have at hand, but Yukon Gold seems to trump just about any other I've run into, in terms of flavor. Play around with liquid quantities: it really does depend on the size of cooking pot. Ponzu sauce: this is a Japanese sauce based on soy, but with a citrus overlay. Most supermarkets carry it.
Provided by Diann is Cooking
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Separate heads from tentacles, and cut the larger heads in half; cut the tentacles into two or four bunches. Marinate the baby octopi for at least one hour in a mixture of Ponzu sauce, lemon juice, wine, shallot and garlic. You may also add the mushrooms here.
- Meanwhile, rinse the potatoes, cut out any eyes, and slice about 1/4 inch. Place on baking pan and mix in ground pepper, tarragon, and rosemary, to taste. (Fresh is nicest, but dried will do.) Add a little olive oil to prevent burning.
- Roast in pre-heated 350 F degree oven for 15-20 minutes.
- Drain marinate from the baby octopi into cooking pot (dimensions of your pot are important, you want as small a surface area as possible to minimize addition of water). At this point, add the 1/4 cup water.
- Bring to boil, reduce to simmer.
- Add octopi, and additional water to cover, if needed. (You could ainstead add any or all of the other liquids to taste, as additional ideas)
- Bring liquid back to a rapid simmer, not a full-fledged boil. For baby octopi, simmer this way 15-20 minutes. Avoid too much liquid, but also avoid burning.
- Time your finish time to coincide more or less with the potato finish time, with the potatoes finishing first. Layer potatos on a serving plate, and pour the octopus dish over this. If you have too much liquid, then strain your octopus out and place over potatoes, although be sure some of its cooking marinate is served.
- For a little spice, add the crushed hot red pepper flakes at serving time. It's a nice extra bit of spice.
Nutrition Facts : Calories 502.2, Fat 3, SaturatedFat 0.6, Cholesterol 109, Sodium 546.6, Carbohydrate 71.9, Fiber 7.5, Sugar 5.9, Protein 43.5
OCTOPUS AND POTATOES WITH OLIVES AND CHILE
In this rustic marriage of land and sea, red-pepper flakes add just the right amount of heat to hearty potatoes and wonderfully tender octopus (from a can!)
Provided by Melissa Roberts
Time 30m
Yield Makes 4 (main course) servings
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1-inch pieces. Generously cover with cold water in a medium saucepan and add 1/2 teaspoon salt. Simmer, partially covered, until just tender, about 12 minutes. Reserve 1 cup cooking water, then drain.
- Cook onion and garlic in oil with 1/4 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring occasionally, until onion is just tender, about 8 minutes. Stir in red-pepper flakes and cook, stirring, 30 seconds. Add vinegar and cook until most of liquid has evaporated. Stir in potatoes, beans, octopus, tapenade, and 1/2 cup reserved cooking water and cook until just heated through. Remove from heat. Add more cooking water to moisten if necessary. Sprinkle with parsley and drizzle with olive oil.
SPANISH OCTOPUS AND POTATOES - PULPO CON CACHELOS
In Galicia where octopus is a longstanding favorite, cooks recommend dipping the octopus three times into boiling water before letting it simmer with onion and bay leaves. It should be tender in one to two hours, depending on size (test it by pricking with a skewer).
Provided by Raquel Grinnell
Categories Spanish
Time 16h30m
Yield 8 dishes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.)
- Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve.
Nutrition Facts : Calories 498.9, Fat 20.9, SaturatedFat 3.1, Cholesterol 117.9, Sodium 964.4, Carbohydrate 36.6, Fiber 4.4, Sugar 1.6, Protein 40.4
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- In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and spread on a baking sheet to cool, then cut in half.
- In a large skillet, heat the olive oil until shimmering. Add the potatoes and cook over moderate heat, turning occasionally, until lightly browned and nearly crisp, about 5 minutes. Add in the sliced octopus and cook, turning occasionally, until the octopus is browned and crisp, about 3 minutes. Stir in the parsley, lemon juice and paprika. Season with salt and pepper. Serve right away.
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