Octopus and potatoes is a classic recipe for this fabulous mollusc: a light and tasty dish. If like me you like your octopus tender like the one in the restaurant, this recipe is for you. I will reveal a few secrets to cook it just right.
First, buy fresh octopus and then freeze it for at least 24 hours. In reality octopus should be beaten on the rocks as soon as it is caught to break up its fibres. Freezing has more or less the same effect.
Then defreeze it slowly in the fridge. If your fishmonger has not already done so, remove the eyes and the beak, which can be found in the middle of the tentacles. At this point it is necessary to turn the head inside out and cut out the black ink sacs. Rinse the octopus well and then immerse it in boiling water for a few seconds, holding it by the head. The tentacles will curl up. Repeat the operation.
Immerse it in boiling water with an onion and two bay leaves (and always without salt which is put in only at the last minute) and leave to simmer.
A 1 kg octopus must cook for 40 minutes. If you use a pressure cooker the times are halved.
Note: if cooked too long it becomes hard, so check the degree of cooking by sticking the tip of a knife into a tentacle. If it goes in without resistance the octopus is ready!
The last secret and, in my opinion, the most important one is to let it cool down in its cooking water.
The trick with the cork instead does not serve any use. It was just an old tradition of the fishermen who cooked the octopuses in great pots and tied a cork (different from the others) to their own one so they could recognize it.
Are you ready to cook a delicious dish of octopus and potatoes?
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Ingredients
Tools
Steps
Put a large saucepan containing plenty of water, an onion and a bay leaf on to boil.
After cleaning and boiling the octopus, as we have described, peel and wash the potatoes, and cut them into large pieces. Cook in the steamer for 10 minutes. Keep to one side.
While they are cooking rub half a clove of garlic on the sides of the bowl to add flavour.
Prepare the citronette (lemon dressing) by whisking together in a cup the extra virgin olive oil with the lemon juice, salt and pepper.
Then cut the octopus into chunks on the chopping board and add it to the bowl with the potatoes.
Mix well. Dress with the citronette and garnish with fresh chopped parsley.
Octopus salad is ideally served warm.
Frequently Asked Questions (FAQ)
Can I cook it the day before?
Of course, it will taste even better. Remember to let it cool in a water bath before serving.
Varied doses for servings