Warm octopus and potato salad

Ingredients

• Octopus

  Mollusks, common, raw

  1kg

• Potato

  Flesh and skin, raw

  1000g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

• Parsley

  Raw

  1 sprig or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  60g

• Salt

  Table

  1 dash or 0.4g

• Lemon juice

  Raw

  60g

Directions

1. https://ricette.giallozafferano.it/Insalata-tiepida-di-polpo-e-patate.html PREPARATION HOW TO PREPARE THE WARM OCTOPUS AND POTATO SALAD To prepare the warm octopus and potato salad, you can start with the potatoes: place a large pan full of cold water on the fire and dip the potatoes, previously washed, with the peel 1 inside : they will have to cook about 30-40 minutes from the moment of boiling (the fork test to verify the cooking will prove: if they skew without resistance they are ready). You can halve the cooking times by cooking the potatoes in a pressure cooker. In the meantime, take care of cleaning the octopus : turn the head upside down and empty it, remove the tooth located in the center of the tentacles with a small knife 2 and then remove the eyes 3 ; then rinse it very well under running water 4 . (If you use a fresh octopus we recommend you beat it with a hammer to hang the meats, then make them more tender; alternatively or after beating you can decide to freeze it for a couple of days). In another pan, pour plenty of water, add the bay leaves 5 and bring to the boil. Once the boil is reached, immerse only the octopus tentacles in the boiling water for a few moments and raise the octopus 6 again . Repeat this 2-3 times or until the tentacles are well curled 7 . Then dip the whole octopus into the water, cover with lid 8 and cook for 50 minutes on moderate heat. For optimal cooking, remember that for every 500 grams of octopus it takes about 20-25 minutes. Meanwhile, when the potatoes are cooked, drain them, peel them taking care not to burn them 9 and cut them into cubes of 2-3 cm 10 . Keep them aside in a warm place. Prepare the citronette: pour the squeezed lemon juice 11 into a kitchen bottle , add the olive oil 12 salt, pepper 13 and close with the special dispenser 14 , then shake the bottle to mix 15 . Wash and finely chop the parsley 16 . As soon as the octopus is ready, drain 17 let it cool for 10 minutes and then place it on a cutting board to reduce it into small pieces, divide it in half, cut the head 18 and detach the tentacles from the central body then cut everything into pieces of about 2-3 cm 19 . Pour the octopus into a large bowl, also add the warmed potato cubes 20 , season the salad with citronette 21 flavored with chopped parsley 22 and mix gently to flavor 23 . The warm octopus salad is ready to be brought to the table 24 ! STORAGE It is preferable to immediately consume the octopus and potato salad, if it should advance you can keep it in an airtight container in the refrigerator for a maximum of one day. You can freeze octopus once cooked (without potatoes) only if you have used fresh fish. ADVICE If you love stronger flavors, you can flavor the octopus water with juniper berries which will give the mollusc a more intense flavor. A very common variant is to add chopped raw garlic to season the preparation.

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