← Nouns Cooking · Italian

Ingredients

• 1 kg octopus, cleaned (fresh or thawed)
• 600 g waxy potatoes
• 1 Bay leaves
• 1 lemon, juiced
• 1 clove Garlic, finely chopped
• 4 tbsp Parsley, chopped
• 50 g pitted green or black olives (optional)
• 6 tbsp extra virgin olive oil
• Salt
• Black pepper

Method

1. Bring a large pot of unsalted water to the boil with the bay leaf. Holding the octopus by the head, dip the tentacles in and out three times so they curl, then lower it in.
2. Simmer gently, covered, for 45–60 min until a skewer slides easily into the thickest part of a tentacle. Leave it to cool in its water for 20 min; this keeps it tender.
3. Meanwhile, boil the potatoes in their skins in salted water for 20–25 min until just tender. Peel while warm and cut into chunks.
4. Drain the octopus, rub off any loose skin if you like, and cut it into bite-sized pieces.
5. Whisk the oil, lemon juice, garlic, salt and pepper. Toss the warm octopus and potatoes with the dressing, parsley and olives and serve warm or at room temperature.

Tips

• Ready-cooked octopus legs from the fish counter turn this into a 30-minute salad.
• Contains molluscs.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Memorie di Angelina