Description
A refreshing octopus salad featuring tender octopus and crunchy baby potatoes, dressed with zesty lemon and garlic.
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
- Start by cleaning the octopus. Rinse it under cold water and remove the head and beak.
- In a large pot, bring water to a boil. Add the octopus and cook for about 40-50 minutes or until it becomes tender.
- While the octopus is cooking, prepare the potatoes. Wash them thoroughly and place them in another pot. Cover with cold water and add a pinch of salt.
- Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and let them cool.
- Once the octopus is cooked, remove it from the pot and let it cool. Cut it into bite-sized pieces.
- Combine the octopus, cooked potatoes, minced garlic, onion (if using), and chopped parsley in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a separate small bowl to make the dressing.
- Pour the dressing over the octopus and potato mixture. Gently toss until well combined.
- Let the salad marinate in the refrigerator for at least 1 hour.
- Before serving, give the salad a final toss and adjust the seasoning if necessary. Drizzle with olive oil and garnish with additional parsley if desired.
- Serve with lemon wedges.
Notes
Allow the salad to marinate for at least an hour for the best flavor and serve chilled. Adjust seasoning just before serving.
