Octopus and Potato Skewers

I can explain how to prepare delicious octopus and potato skewers, a dish that exquisitely combines flavors of the sea and the earth. Here is the recipe:

Ingredients

• 1 octopus of about 1 kg, already cleaned
• 600 g of potatoes
• 1 clove of garlic
• Parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Lemon juice to taste
• Toothpicks or long wooden skewers

Preparation

1. Start by boiling the octopus. To do this, immerse the octopus in a pot of cold water, then bring to a boil and let it cook for about 40 minutes. Make sure it becomes tender by piercing it with a fork.

2. Meanwhile, cook the potatoes in salted water until they are soft enough to be threaded onto a skewer but still firm. Once ready, drain them and let them cool, then cut them into cubes of similar size to the pieces of octopus.

3. When the octopus is cooked, drain it and let it cool, then cut it into pieces suitable for skewering.

4. Prepare a skewer by alternating pieces of octopus and potato. If you are using toothpicks, make small skewers with only one piece of each to serve them as an appetizer.

5. Heat a grill or griddle and lightly brush it with oil. Grill the octopus and potato skewers until they are golden brown on all sides.

6. In the meantime, prepare a simple sauce with extra virgin olive oil, chopped parsley, salt, pepper, and lemon juice to dress the skewers.

7. Arrange the skewers on a plate and drizzle them with the previously prepared sauce.

Curiosity

The octopus skewer is a dish that perfectly suits both as a refined appetizer and as a second course of the sea. An interesting fact is that the octopus becomes more tender if frozen before cooking, as the ice crystals break the muscle fibers, making it softer. In many Italian regions, these preparations are accompanied by a glass of white wine, perhaps a Vermentino or a Fiano, which with its marine hint pairs perfectly with the taste of octopus.