Insalata di
Polpo
Octopus salad in the Sicilian coastal tradition
Tender octopus is dressed with olive oil, lemon and parsley, with potatoes adding substance in this version of the coastal salad.
Octopus salad with tomato & leafy greensTender octopus,
lemon on the coastal table.
Insalata di polpo is cooked octopus dressed as a salad, usually with olive oil, lemon and herbs. The tentacles should be tender enough to bite easily while keeping a little spring. Depending on the kitchen, potatoes or other vegetables join the seafood.
It is familiar in Sicily and along many other Italian coasts, rather than belonging exclusively to one region. The home recipe chooses octopus with potatoes, parsley and a little garlic, served cool. The photograph shows tomato and leafy greens instead of potatoes. Cooking and chilling take time, so this is a dish to prepare ahead of the meal.
Explore by food: Fish & seafood · Vegetables & cheese
At the table: Antipasti · Secondi.
Let’s make insalata di polpo e patate.
Six starters or four light mains. Start with a cleaned raw octopus, thawed in the refrigerator if frozen. This potato version differs from the tomato-and-greens photograph.
Six starter portions or four light mains; 1 kg raw cleaned octopus yields roughly 500–650 g after cooking.
Cook potatoes while octopus simmers; both then cool and chill before dressing.
What you’ll need
- 1 kgraw octopus, already cleaned with beak and innards removed
- 500 gwaxy potatoes, unpeeled
- 3 lwater, divided: 2 l for octopus and 1 l for potatoes
- 1bay leaf
- 45 mlextra-virgin olive oil
- 30 mlfresh lemon juice
- 2 tbspchopped parsley
- ½ smallgarlic clove, very finely grated
- to tastefine salt and black pepper
The 100-minute cooling/rest allowance covers initial steam release, refrigeration and the dressed salad rest. Potato cooking happens alongside octopus within the 80-minute elapsed cooking allowance. Thawing or cleaning a whole octopus is separate.
How to make it
- 01
Simmer the octopus
Bring 2 l water and bay to a simmer in a pot large enough to hold the octopus. Lower it in and return to a gentle simmer. Cook partly covered for about 50–70 minutes, until a skewer slips easily into the thickest tentacle. Size and previous freezing affect the time; continue gently if still firm.
- 02
Cook the potatoes
While octopus cooks, put potatoes in a separate pan with 1 l water and a pinch of salt. Bring to a simmer and cook for 20–25 minutes, until a knife enters the center easily. Drain.
- 03
Cool promptly
Lift octopus from its liquid into a shallow dish. Let steam subside for 15–20 minutes, then refrigerate in a shallow container. Cool potatoes separately, peel when comfortable to handle and refrigerate. Chill both for about 1 hour until cool throughout; refrigerate within 2 hours of cooking.
- 04
Cut and dress
Cut octopus into bite-size pieces, removing any loose skin if preferred. Dice potatoes into 2 cm pieces. Whisk oil, lemon juice, parsley, garlic, salt and pepper. Fold gently through octopus and potatoes without breaking them up.
- 05
Rest briefly and serve
Refrigerate the dressed salad for 15 minutes, then taste for salt and lemon and serve cool. Keep refrigerated until serving.
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