Octopus And Potato Salad Recipe
Octopus And Potato Salad Recipe – boiled then grilled octopus, served with boiled potatoes and simple dressing. Tender octopus in combination with soft potatoes, a healthy and filling warm salad, that is easy to make and perfect for seafood lovers.
After sharing my Easy Grilled Octopus recipe a little over a year ago, I’ve been wanting to share this Octopus And Potato Salad Recipe with you. This is my second most favorite way to prepare octopus. The way I cooked it though is very similar to the first recipe I shared.
I know that there are two different people, when thinking of octopus people who love it and people who don’t like it, don’t like seafood, are allergic to it, or maybe attempted to make it and did not like the result. Or maybe tried it at a restaurant, the octopus was not the best quality and the way it was cooked was not the best one.
Don’t worry, if you’d like to try this Octopus And Potato Salad Recipe, I’m here to help.
I’m more than happy to share with you my method of cooking and seasoning octopus. Before I started using this method, I had tried numerous recipes with no success. I believe that some simple tricks for cooking it at home should not be overlooked.
Like for example – boiling the octopus. And choosing a good quality, fresh, Mediterranean octopus, if possible. I’ve used frozen octopus, too, since I can not always find fresh one.
But trust me, there is a huge difference. Fresh tastes better! I like to use baby octopus, but this time I used regular one, which was on the smaller side.
Pairing the octopus with potatoes in this Octopus And Potato Salad Recipe make the perfect light and flavorful dish. I call it a salad, but it could easily be served as an appetizer or a light meal.
I boiled the octopus to tenderize it, but I also boiled the potatoes at the same time in the same pot. I used a mix of small red and yellow potatoes and added them to the water with the boiling octopus 15 minutes after it started boiling.
Then I grilled the octopus (you can do it on a grill pan on the stove top) to finish cooking it and slightly char it.
I seasoned the potatoes and octopus with salt, a little black pepper, olive oil, paprika and vinegar (or lemon juice). This was pretty much all it needed. Tender, perfectly cooked and seasoned octopus over boiled potatoes.
Octopus And Potato Salad Recipe
- 2 lb fresh octopus — cleande
- 1 lb small potatoes
- 1/4 tsp garlic
- 1/8 tsp black pepper
- 1/2 tsp sweet paprika
- 1/4 cup olive il
- 2 tbsp apple cider vinegar — or lemon juice
- 1 tbsp parsley — chopped
Clean octopus, it it was bought previously frozen, it will most likely not require cleaning.
Bring a large bot of water to a boil. Add octopus. Boil for 15 minutes, then add potatoes.
Boil for about 30 more minutes. Remove the octopus and cut a piece to test doneness. If it appears too dense and chewy, boil for another 5-10 minutes.
Carefully remove the potatoes.
Cut the tentacles of the octopus.
Heat 1 tbsp olive oil in a grill skillet over medium heat. Add octopus. Cook for 2 minutes per side, turning once (total of 4 minutes). Remove and transfer to a plate.
Cut potatoes onto bite sized pieces. Arrange on a plate.
Add octopus on top. Season with salt, pepper and paprika.
Drizzle with olive oil and vinegar (or lemon juice). Top with parsley. Serve immediately.
Nutrition InformationCalories: 374, Fat: 16g, Saturated Fat: 2g, Cholesterol: 108mg, Sodium: 534mg, Potassium: 1262mg, Carbohydrates: 19g, Fiber: 2g, Protein: 36g, Vitamin A: 545%, Vitamin C: 25.5%, Calcium: 154%, Iron: 15.9%
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