Tender octopus, waxy potatoes, sweet onion, parsley, and capers glossed with extra-virgin olive oil and lemon—cool, briny, seaside-classic. 🌊🍋
Hook: Cook once, chill, and toss—Adriatic tavern salad in under 90 minutes total. ⚡
Ingredients
🐙 Whole octopus, cleaned: 800 g (1 small / 1.76 lb)
🧄 Garlic (for the pot), lightly crushed: 6 g (2 cloves / 0.2 oz)
🌿 Bay leaf: 1
🧂 Salt: to taste (≈10 g / 1¾ tsp)
⚫ Peppercorns (for the pot): ½ tsp (1 g / 0.04 oz)
🥔 Waxy potatoes, 2 cm chunks: 400 g (2½ cups / 14 oz)
🧅 Red onion, very thin slices: 80 g (¾ cup / 2.8 oz)
🌿 Flat-leaf parsley, finely chopped: 10 g (¼ cup / 0.35 oz)
🧄 Garlic, very finely minced (for dressing): 3 g (1 small clove / 0.1 oz)
🫒 Extra-virgin olive oil: 60 ml (¼ cup / 2 fl oz)
🍋 Fresh lemon juice: 30 ml (2 tbsp / 1 fl oz)
🍷 Red wine vinegar (optional, sharper finish): 10 ml (2 tsp / 0.34 fl oz)
🧂 Fine sea salt (final seasoning): to taste (≈3 g / ½ tsp)
⚫ Freshly ground black pepper: 1 g (½ tsp / 0.04 oz)
🌶️ Capers or sliced green olives (optional): 1 tbsp (9 g / 0.32 oz)
Preparation
1️⃣ Cook octopus: In a pot cover 🐙 octopus with cold water; add pot 🧄 garlic, 🌿 bay, 🧂 salt, and ⚫ peppercorns. Simmer gently 45–60 min until a skewer slips in easily. Cool 15 min in its liquid for juiciness; drain, trim, and cut into bite-size pieces.
2️⃣ Boil potatoes: Simmer 🥔 potatoes in salted water 10–12 min until just tender. Drain well and cool to warm.
3️⃣ Dress: Whisk 🫒 olive oil, 🍋 lemon, 🍷 vinegar (if using), minced 🧄 garlic, a pinch of 🧂 salt, and ⚫ pepper.
4️⃣ Toss & rest: Combine octopus, warm potatoes, 🧅 onion, 🌿 parsley, and 🌶️ capers/olives. Pour over dressing; toss gently. Rest 15 min (fridge or cool room). Adjust salt/acid before serving.
Total Time
🕒 Prep: 20 min
🔥 Cook: 60 min
⏳ Total: 1 h 20 min (includes resting)
Nutritional Value
🔋 Energy: ~360 kcal
💪 Protein: ~25 g
🧈 Fat: ~18 g
🍞 Carbohydrates: ~22 g
🧂 Sodium: ~620 mg
Advice
Let octopus cool in its cooking liquid and dress the salad while the potatoes are still warm—the starch helps the oil and lemon emulsify and cling to every piece.
Why it works
Gentle simmering keeps octopus tender; warm potatoes absorb seasoning; resting time lets onion mellow and the briny-citrus dressing permeate the salad.
Twist
Island style: add cherry tomatoes and a few black olives; or swap potatoes for cannellini beans for a lighter, protein-forward version.
Status
Harbor-fresh and lemon-bright—Dalmatian octopus salad that tastes like a seaside konoba. #grannyzen #dalmatianseafood 🐙🍋
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