A cool salad of octopus and potatoes with aromas reminiscent of the Mediterranean shore.
The tasty and light seafood dish polpo Mediterraneo captures the spirit of the Italian coast on your plate. Golden potatoes, fresh parsley, and a vibrant lemon-olive oil dressing are served over tender octopus that has been delicately cooked until it is wonderfully tender. The simplicity of the ingredients allows the freshness of the sea to come through, while hints of celery and garlic provide subtle depth. This sophisticated salad, which may be served cold or room temperature, is ideal as a light main course or starter, particularly during the summer months.
Plopo Mediterraneo is a celebration of genuine ingredients and classic flavor; it is well-balanced, revitalizing, and distinctly Mediterranean.
Polpo Mediterraneo
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
70 minutes
Calories
350
A cool salad of octopus and potatoes with aromas reminiscent of the Mediterranean shore.
The tasty and light seafood dish polpo Mediterraneo captures the spirit of the Italian coast on your plate. Golden potatoes, fresh parsley, and a vibrant lemon-olive oil dressing are served over tender octopus that has been delicately cooked until it is wonderfully tender. The simplicity of the ingredients allows the freshness of the sea to come through, while hints of celery and garlic provide subtle depth. This sophisticated salad, which may be served cold or room temperature, is ideal as a light main course or starter, particularly during the summer months.
Plopo Mediterraneo is a celebration of genuine ingredients and classic flavor; it is well-balanced, revitalizing, and distinctly Mediterranean.
Ingredients
1.5 kg (3.3 lbs) fresh octopus (cleaned)
500 g (1.1 lbs) potatoes (Yukon Gold or similar waxy type)
1 celery stalk (optional, finely sliced)
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1 garlic clove (lightly crushed, optional)
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Fresh parsley (finely chopped, about 2–3 tbsp)
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Juice of 1–2 lemons (adjust to taste)
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Extra virgin olive oil (about 5 tbsp)
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Salt and freshly ground black pepper
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Optional: black olives or capers for garnish
Directions
Tenderize the Octopus (optional)
If using fresh octopus, beat it with a mallet or freeze it for 24 hours to help tenderize.
Cook the Octopus
- Bring a large pot of water to a boil. You can add aromatics like bay leaves, peppercorns, or garlic for flavor.
- Grasp the octopus and dip it into the boiling water 2–3 times to help curl the tentacles, then fully submerge it.
- Simmer gently for about 45–60 minutes, or until tender (test with a fork).
- Let it cool in its cooking water to retain moisture and flavor.
Boil the Potatoes
- Meanwhile, boil the potatoes (skin on) in salted water until fork-tender, about 20–25 minutes.
- Drain, cool slightly, peel, and cut into bite-sized chunks.
Prepare the Salad
- Once the octopus has cooled, remove the skin if desired (not mandatory), and cut it into bite-sized pieces.
- In a large bowl, combine octopus, potatoes, celery (if using), and parsley.
- Dress with olive oil, lemon juice, salt, and pepper. Add the crushed garlic clove to marinate, if you like, and remove before serving.
Rest & Serve
- Let the salad rest for at least 30 minutes in the fridge to allow flavors to meld.
- Bring to room temperature before serving for the best flavor.