Octopus and potatoes

Octopus and potatoes is a classic Mediterranean dish, particularly appreciated for its simplicity and delicate flavor. Here is the traditional recipe with an Italian touch.

Ingredients

• 1 medium-sized octopus (about 1-1.5 kg)
• 4 medium-sized potatoes
• Fresh parsley to taste
• 1 clove of garlic
• Extra virgin olive oil to taste
• Lemon juice (optional)
• Salt and pepper to taste

Preparation

1. Start by cleaning the octopus by removing the entrails, eyes, and beak. If you are not practiced in cleaning octopus, ask your fishmonger to prepare it for cooking.
2. In a large pot full of water, boil the octopus. Some recommend dipping it and lifting it out three times before leaving it in the water permanently to soften.
3. Let the octopus cook for about 40-60 minutes. Cooking times can vary depending on the size of the octopus. To check if the octopus is done, you can pierce the thickest part with a fork: if it enters without resistance, the octopus is ready.
4. Meanwhile, wash the potatoes and cook them in boiling salted water for about 30-40 minutes until tender. Once ready, drain them, let them cool slightly, and then peel them.
5. When the octopus is cooked, drain it and let it cool. At this point, cut the potatoes into pieces and the octopus into pieces or slices, according to your preferences.
6. Arrange the octopus and potatoes on a serving dish. Season with extra virgin olive oil, fresh chopped parsley, a pinch of salt, pepper, and, if desired, a few drops of lemon juice.
7. Gently mix to blend the flavors and serve the dish warm or at room temperature.

Curiosity

Octopus is a highly appreciated ingredient in Mediterranean cuisine, but in the past, it was considered food for the less affluent. Today, thanks to the reassessment of authentic and simple flavors, octopus has become a refined dish, present on the menus of the best restaurants.