Description
A vibrant octopus salad mixed with tender baby potatoes, garlic, and parsley, drizzled with a refreshing lemon dressing.
Ingredients
- 1 octopus (approximately 2 pounds/1 kg)
- 1 pound baby potatoes (500g)
- 3 cloves garlic (minced)
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving
- 1 small red onion (thinly sliced, optional)
Instructions
- Clean the octopus by rinsing it under cold water and removing the head and beak. Ask your fishmonger to clean it for you if preferred.
- Bring water to a boil in a large pot. Add the octopus and cook for about 40-50 minutes or until tender.
- Wash the baby potatoes and place them in another pot. Cover with cold water, add a pinch of salt, and boil until tender. Drain and cut them in half or quarters.
- Cool the octopus and cut it into bite-sized pieces.
- Combine the octopus, cooked potatoes, minced garlic, optional red onion, and parsley in a large bowl.
- Whisk together olive oil, lemon juice, salt, and pepper in a separate bowl to create the dressing.
- Pour the dressing over the octopus and potato mixture. Toss gently until well combined and allow to marinate in the refrigerator for at least 1 hour.
- Before serving, toss again, adjust seasoning if necessary, and serve with lemon wedges.
Notes
Allowing the salad to marinate enhances the flavor. Feel free to experiment with herbs like dill or cilantro for added depth.