An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 medium octopus, cleaned (about 2 pounds)
- 3 medium russet potatoes, cleaned
- 1 stalk celery, cleaned and cut into 2 - 3 pieces
- 2 medium bay leaves
- 2 medium cloves garlic, peeled
- 1 lemon
- 1 medium red onion, peeled and sliced
- 2 tablespoons parsley, minced
- Extra virgin olive oil
- Salt and pepper
Directions
1.
Scrub
the
potatoes
until
the
dirt
on
the
skin
has
been
removed.
Then
place
the
potatoes
in a
pot
and
fill
it
with
water
to
cover
the
potatoes
by
about
1
inch.
Place
the
pot
on
the
stove
and
bring
the
water
to a
boil.
Boil
the
potatoes
for
30 -
40
minutes
or
until
you
are
able
to
pierce
through
the
middle
of
the
potato
easily
with
a
fork.
At
that
point,
remove
the
pot
from
the
heat
and
drain
the
water.
Set
the
cooked
potatoes
on a
plate
and
allow
them
to
cool.
2.
While
the
potatoes
are
cooking,
in a
separate
pot,
add
the
octopus,
celery,
bay
leaves,
garlic
and
the
peel
from
1/4
of
the
lemon
as
well
as a
pinch
of
salt.
Fill
the
pot
with
water
to
cover
the
octopus
and
place
the
pot
on
the
stove.
Bring
the
water
to a
boil
and
then
lower
the
heat
to
medium.
Simmer
the
octopus
for
50
minutes
to 1
hour
or
until
the
octopus
is
soft.
When
the
octopus
is
finished
cooking,
remove
it
from
the
cooking
water
and
set
it
on a
plate
to
cool.
Discard
the
water
and
the
rest
of
the
ingredients
in
the
pot.
3.
While
the
potatoes
and
the
octopus
are
boiling,
place
the
sliced
onion
into
a
skillet
along
with
2
tablespoons
of
olive
oil.
Sauté
the
onions
for
about
8 -
10
minutes
over
medium
high
heat
until
they
begin
to
brown
and
caramelize.
Once
they
have
browned,
remove
the
pan
from
the
heat
and
set
the
onions
aside
to
cool.
4.
When
the
potatoes
are
cool
enough
to
handle,
remove
and
discard
the
peels.
Cut
the
peeled
potatoes
into
cubes
and
place
them
in a
large
serving
bowl.
5.
After
cutting
the
potatoes,
cut
the
cooked
and
cooled
octopus
into
chunks
roughly
the
size
of
the
potatoes
and
add
them
to
the
serving
bowl.
6.
To
the
serving
bowl
also
add
the
sautéed
onion,
the
minced
parsley
and
a
pinch
of
salt
and
pepper.
7.
To
dress
the
salad,
juice
the
lemon
and
strain
out
any
seeds.
Add
the
strained
juice
to
the
serving
bowl
with
the
salad
and
then
add
a
generous
drizzle
of
olive
oil
over
the
salad.
8.
Toss
the
ingredients
together
thoroughly
to
combine,
adding
more
olive
oil
if
the
salad
appears
too
dry.
9.
Serve
the
salad
slightly
warm
or
at
room
temperature.
