Insalata di Polpo (Octopus Salad) Recipe Guide

Insalata di Polpo, or octopus salad, is a classic Italian dish that’s both elegant and full of flavor. It’s a fantastic choice for a light lunch or a starter for a dinner party. The tender octopus is paired with fresh vegetables and a zesty dressing, making it a refreshing dish perfect for any occasion. From my own personal experience, the secret to a great Insalata di Polpo lies in the quality of the octopus and the balance of flavors in the dressing. Let me show you how I make this delightful salad.

Notes on What to Expect

Expect a delightful medley of textures and flavors. The octopus should be tender, complemented by the creaminess of the potatoes and the freshness of the vegetables. The dressing adds a zesty brightness that ties everything together.

Recipe Overview

• Cuisine: Italian
• Course: Appetizer or Salad
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Time to Stand: 30 minutes
• Total Time: 1 hour 35 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 250 per serving
• Cost of Ingredients: $25 – $35 (varies by region and ingredient quality)

Equipment Needed

• Large pot
• Slotted spoon
• Cutting board
• Sharp knife
• Mixing bowl
• Whisk
• Serving platter
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Ingredients

For the Salad

• 1 pound (450g) fresh octopus, cleaned
• 2 medium potatoes, peeled and diced
• 1 cup cherry tomatoes, halved
• 1 cup celery, chopped
• 1/4 cup black olives, pitted and sliced
• Fresh parsley, chopped, for garnish

For the Dressing

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
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Method

Step 1: Cook the Octopus

1. Boil the Octopus: Fill a large pot with water and bring it to a boil. Add the cleaned octopus. Reduce the heat and let it simmer for about 30-40 minutes, or until the octopus is tender. You can check for doneness by piercing it with a fork; it should easily glide through.
2. Cool and Slice: Once cooked, remove the octopus from the pot with a slotted spoon and let it cool. When cool enough to handle, cut it into bite-sized pieces.

Step 2: Prepare the Potatoes

3. Boil the Potatoes: In the same pot of boiling water, add the diced potatoes. Cook for about 10-15 minutes until tender but not mushy. Drain and let them cool.

Step 3: Mix the Salad

4. Combine Ingredients: In a large mixing bowl, combine the octopus, potatoes, cherry tomatoes, celery, and black olives.
5. Make the Dressing: In a separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
6. Dress the Salad: Pour the dressing over the salad and gently toss to combine all the ingredients.

Step 4: Serve

7. Chill and Garnish: Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld. Before serving, garnish with chopped parsley.

Variations

• Spicy Twist: Add a pinch of red pepper flakes to the dressing for a spicy kick.
• Herb Infusion: Incorporate fresh herbs like basil or mint for added freshness.
• Vegetarian Option: Substitute octopus with grilled zucchini or eggplant for a vegetarian version.
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Tips

• Freshness is Key: Always use the freshest octopus you can find for the best flavor and texture.
• Prep Ahead: You can prepare the octopus and potatoes a day in advance; just mix everything together on the day of serving.
• Taste Test: Adjust the dressing to your liking. You might want a bit more lemon or olive oil, depending on your preference.

Substitutions for Specific Dietary Needs

• Gluten-Free: This recipe is naturally gluten-free.
• Low-Sodium: Use low-sodium olives and limit added salt to reduce sodium content.

Nutritional Information Per Serving

• Calories: 250
• Protein: 20g
• Fat: 15g
• Carbohydrates: 15g
• Fiber: 4g

I hope this guide has made making Insalata di Polpo seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below! I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking!