Octopus and potato salad - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Octopus and potato salad! A quick and easy dinner that is ready in under 15 minutes! You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria they add Taggiasca olives and pine nuts and in the southern regions they add hot chili peppers or capers, but the basic recipe is the same all over. Octopus and potato salad is a favorite dish all along the Italian coast. You can find it in practically every Tuscan and Ligurian port. Cleaning the octopus involves removing the eyes, beak, and innards, and rinsing under cold water—this is often already done when bought from a fishmonger or at a. If using, add the optional garlic, mint, and chili pepper flakes and.
How to make octopus and potate salad recipe.
Ingredients: boiled octopus Olive Oil Extra Vergine garlic.
A refreshing salad made with potatoes and octopus dressed with lemon, herbs and olive oil: an easy and delicious recipe perfect for every situation.
You can cook Octopus and potato salad with 3 Ingredients and 4 steps. See the following guide!
Ingredients for Octopus and potato salad:
- 400 grams octopus.
- 400 grams potatoes.
- Olive oil.
Combine the diced potatoes, wedges of artichoke, octopus cut into pieces, sliced scallion and capers with salt rinsed off in a salad bowl. Drain and peel them and cut into slices. Mix together the potato slices and octopus cubes. Season with salt and freshly ground black pepper to taste, then drizzle with the lemon juice and a generous helping of olive oil.
Step by step how to cook Octopus and potato salad:
- Clean and wash the octopus (remove head and teeth).
- Boil the octopus for 25 minutes.
- Peel the potatoes, chop them and pan fry for 15 minutes.
- Chop the octopus, add it to the potatoes and fry for 10 more minutes.
Mix in the chopped parsley and serve. Cooking Channel serves up this Octopus and Potato Salad recipe from David Rocco plus many other recipes at CookingChannelTV.com. Combine the octopus, potatoes, olive oil and lemon juice and season with salt and pepper. Add the black olives and parsley to finish. This salad can be made in advance, but just keep in mind that the potatoes get hard and waxy when refrigerated, so refrigerate the octopus but leave the Meanwhile, cover the potatoes with cold water in a second pot, and bring to a boil.