Octopus Salad | Insalata di Polpo
Octopus Salad | Italian Recipe for Low-Calorie and healthy Octopus Salad!
Ingredients
1 Frozen Octopus 3-4 lbs. (1.3 -1.8 kg) | Thawed
To Boil Octopus:
- 3 slices Fresh Lemon
- 2 stalk celery
- 1 Bottle cork (from wine bottle)
- 1 Bay leave
- 1 tbsp Peppercorn
For Dressing:
- 1/4 cup Extra virgin olive oil (60ml)
- 2 cloves Garlic chopped
- 1 cup Chopped celery
- 1/8 cup Chopped fresh parsley
- Juice of a lemon (based on your taste)
- Salt and Pepper (based on your taste)
Instructions
- In a large pot filled with water add lemon slices, celery stalks, peppercorns, cork and bay leaf. Bring to a boil. Dip tips of tentacles 3 to 4 times so that they curl nicely. Now drop the octopus completely in and bring back to a boil. Lower heat and cook for 30 minutes.
- Depending on size of octopus check for tenderness in the thickest part which is below the head. The fork should pierce right through otherwise let it cook for 10 more minutes. Once it’s tender let it cool completely in its water. Just like the Neapolitan saying: ‘O purpo s’adda cocere cu’ l’acqua soja.
- Whisk together oil, lemon juice, garlic and parsley and set aside.
- Cut cooked and cooled octopus on a slant in one inch pieces. Retain a couple of the bottom tentacles in larger pieces to decorate.
- In a large bowl combine octopus, celery and dressing. Mix well and let it marinate overnight or at least a few hours before serving.
- Buon appetito!
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