Potato salad with octopus

Octopus Potato Salad – a delicious and refined recipe, perfect for a summer meal or a special occasion. This salad brings together the delicate textures of octopus and the hearty flavor of potatoes, creating a savory dish that is sure to impress everyone. Let's discover together how to prepare this simple yet flavorful recipe!

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 4

Ingredients:
- 600 g fresh octopus
- 3 medium potatoes (approximately 600 g)
- 3-4 tablespoons olive oil
- Salt, to taste
- Freshly ground pepper, to taste
- 1-2 tablespoons dried basil (or fresh, if preferred)

Brief history:
Octopus potato salad is a dish that combines influences from various culinary cultures, particularly appreciated in maritime regions. Octopus, a versatile ingredient, has been consumed for centuries and is known for its rich protein and mineral content. This salad is typically served cold, making it ideal to prepare in advance and refrigerate to develop its flavors.

Step by Step:

Step 1: Preparing the octopus
1. Start by cleaning the octopus. Cut the large sac, being careful not to injure yourself. Look for the octopus's eye and carefully clean the inside.
2. Rinse the octopus well under cold water to remove any impurities.
3. Place the octopus in a pot of water over low heat and let it simmer for 20 minutes. It is essential not to overcook it, as it will become rubbery.

Step 2: Cooling and cleaning the octopus
4. Once the octopus is cooked, remove it from the pot and let it cool. While it cools, you can start preparing the potatoes.
5. Using cold water, clean the dark skin of the octopus with your hands or a knife, being careful not to damage its shape. Cut the octopus into slices or cubes, depending on your preference.

Step 3: Preparing the potatoes
6. Boil the potatoes, skin on, in salted water. They should be cooked for 15-20 minutes until tender, but do not let them become too soft.
7. Once ready, remove them, let them cool, then peel and cut them into cubes.

Step 4: Assembling the salad
8. In a large bowl, combine the potato cubes with the sliced octopus. Add the olive oil, salt, pepper, and dried basil. Gently mix to avoid mashing the potatoes.
9. Taste and adjust the seasoning as desired. If you prefer a stronger flavor, you can add more olive oil or basil.
10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but ideally let it chill overnight. This resting time will allow the flavors to blend harmoniously.

Serving:
Octopus potato salad is served cold, as an appetizer or main dish. It is delicious alongside a slice of lemon and a glass of dry white wine or a cold beer. You can also add some green salad leaves for an extra touch of freshness.

Variations and suggestions:
- You can experiment with different spices, such as smoked paprika, for a more intense flavor.
- Replace dried basil with fresh herbs like parsley or coriander for a more vibrant taste.
- Add olives or cherry tomatoes for a touch of flavor and color.

Nutritional benefits:
Octopus is an excellent source of protein, low in fat. It also contains essential minerals, such as selenium, zinc, and vitamin B12, contributing to a healthy diet. Potatoes, on the other hand, provide healthy carbohydrates, fiber, and vitamins, making them a nutritious choice.

Frequently asked questions:
- Can I use frozen octopus? Yes, frozen octopus is a good option, but make sure to thaw it completely before cooking.
- Is this salad suitable for a vegetarian diet? No, as it contains octopus, but you can replace the octopus with tofu or vegetables for a vegetarian version.
- How long does the salad last in the fridge? This salad keeps well in the fridge for 2-3 days, but it is best consumed within the first 24 hours.

In conclusion, octopus potato salad is a simple yet sophisticated recipe that combines delicious flavors and textures. Whether you serve it at a family meal or bring it to a party, it is sure to be appreciated by all. Enjoy your meal!