Octopus and Potato Salad

The octopus and potato salad is a great summer dish, fresh and tasty. Here’s what you need and how to prepare it:

Ingredients

• Octopus (400-500 g for 2 people)
• Medium potatoes (2-3 depending on size)
• Fresh parsley, chopped (to taste)
• Garlic (1 clove, optional)
• Extra virgin olive oil (as needed)
• Lemon juice (half a lemon, optional)
• Salt (as needed)
• Black pepper (as needed)

Preparation

1. Clean the octopus thoroughly by removing the eyes and beak, and then rinse it under cold water.
2. Place the octopus in a pot full of cold water without salting it. Turn on the heat and, as soon as the water starts to boil, wait about 30-40 minutes (the time depends on the size of the octopus). To check if it’s cooked, pierce the octopus with a fork: if it goes in easily, it’s ready.
3. Meanwhile, cook the potatoes with their skin on in another pot of salted water. When they are tender at the center (you can test them with a skewer), drain them, let them cool down slightly, and then peel them.
4. Once the octopus is cooked, drain it and let it cool down a bit. Then cut it into pieces, usually the tentacles are sliced into rounds and the head is left whole.
5. Cut the potatoes into cubes or slices, according to your preference.
6. In a bowl, combine the octopus and potatoes. Add chopped parsley, finely chopped garlic (if desired), a drizzle of extra virgin olive oil, salt, and if you like, a pinch of black pepper and a few drops of lemon juice.
7. Mix all the ingredients well and leave to rest in the refrigerator for at least one hour before serving, so that the flavors can meld together.

Curiosity

The cooking of the octopus is crucial for the success of this dish. According to popular belief, to get a tender octopus, it should be dipped and lifted out of boiling water three times before leaving it to cook. This practice, known as “scaring the octopus,” has no proven scientific basis, but is a tradition followed by many.