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Octopus and Potato Salad

di Academia Barilla

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Octopus and Potato Salad
1 hours


Main course

Ingredients for 4 people

1 octopus (about 2 pounds)
1 white onion
1 tablespoon chopped chives
1 pound potatoes
1 lemon
Academia Barilla Natural Sea Salt with Italian Black Olives to taste
2 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil
black pepper to taste
1 tablespoon white wine vinegar

Preparation 15 minutes preparation + 45 minutes cooking
1. Clean the octopus by removing innards, eyes and beak (the hard formation near the head)

2. Rinse well under cold running water

3. Place the octopus in a large pot of cold salted water, add the onion and bring to a boil

4. Cook for at least ½ hour until tender, or until it can be easily pierced with a fork but does not fall apart

5. Drain and remove skin with a knife while hot or after the octopus has cooled

6. Cut into coarse chunks

7. Meanwhile, peel the potatoes and cut into cubes

8. Boil in salted water with wine vinegar for 10-15 minutes

9. Combine potatoes and octopus, and season with a pinch of salt, lemon juice, oil, chopped parsley and a pinch of freshly ground pepper

10. Serve at room temperature