Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, octopus and potato salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
You can find Octopus and Potato Salad recipe in all Italian seafood and fish restaurants with little differences from region to region; for example in Liguria they add Taggiasca olives and pine nuts and Octopus and Potato Salad is excellent to taste in all seasons, as an appetizer or as a tasty main dish. How to make octopus and potate salad recipe. Ingredients: boiled octopus Olive Oil Extra Vergine garlic.
Octopus and potato salad is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Octopus and potato salad is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook octopus and potato salad using 3 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Octopus and potato salad:
- Make ready 400 grams octopus
- Take 400 grams potatoes
- Prepare Olive oil
Dress with a vinaigrette dressing made with olive oil, salt, pepper, lemon juice and chopped parsley. Octopus and potato salad (polipo con patate). To assemble the dish, cut the octopus and potatoes into small chunks and arrange in a bowl. Drain and peel them and cut into slices.
Steps to make Octopus and potato salad:
- Clean and wash the octopus (remove head and teeth)
- Boil the octopus for 25 minutes
- Peel the potatoes, chop them and pan fry for 15 minutes
- Chop the octopus, add it to the potatoes and fry for 10 more minutes
Mix together the potato slices and octopus cubes. Season with salt and freshly ground black pepper to taste, then drizzle with the lemon juice and a generous helping of olive oil. Mix in the chopped parsley and serve. Combine the octopus, potatoes, olive oil and lemon juice and season with salt and pepper. Add the black olives and parsley to finish.
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