Octopus salad, potatoes and red onion is a typical dish of Mediterranean cuisine. Very tasty, this salad is perfect for input and flat and can be eaten cold in summer and warm in the fall or winter.
Ingredients for 6 people
- Octopus – 1 of about Kilo
- Potatoes – 1.5 kg of medium size
- Red onion – 1 large or 2 small
- Lemon – 1
- Fresh parsley
- Extra virgin olive oil
- White pepper
Preparing the octopus salad, potatoes and red onion
Start by cleaning the octopus by inverting the bag and the emptying. Then, remove the eyes and the “beak” at the base of the pocket; Wash the octopus carefully and hit it firmly to soften.
Put it in a large pot and cover it with a good amount of cold water. Bring to the boil and cook for 30 to 40 minutes. You can test for doneness by planting a knife in his flesh the knife must penetrate like soft butter. Once cooked, let cool octopus in its water.
Meanwhile, cook the potatoes in salted water for about fifteen minutes after boiling. Once ready, cut them into quarters.
Then rinse the octopus with clear water, roughly remove the skin and cut into pieces. Slice a large red onion and coarsely chop the parsley.
Finally, mix all ingredients and season with extra virgin olive oil and the juice of a lemon, salt and pepper.
Your salad is ready to eat!
Another version of the recipe provides for octopus cooked in a broth with vinegar water, carrots, celery, onion, bay leaf and juniper berries. All seasoned with extra virgin olive oil, parsley, garlic, salt and pepper.