Octopus and potato salad (insalata di polpo e patate)

Delight your taste buds with a refreshing Octopus and Potato Salad. This classic insalata di polpo e patate brings together tender octopus and creamy potatoes for a flavorful Mediterranean dish.

Ingredients:

• 910g (1 kg) octopus, cleaned
• 2 medium-large potatoes, washed but unpeeled
• 1/2 cup (125 ml) dry white wine
• Handful of parsley leaves, chopped finely
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 stick of celery, thinly sliced (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. To prepare the octopus for cooking, freeze it overnight and then let it thaw in the refrigerator the next day before starting the cooking process.
2. Boil unpeeled potatoes in a pot of cold water until they are tender, which should take approximately 20 minutes. Once cooked, allow them to cool, peel, and cut into 1/2-inch cubes. Keep aside.
3. In a large pot or casserole dish, heat some olive oil over high heat. Brown the whole octopus for a few minutes, then add white wine and cover with a lid. Reduce the heat to low and let it simmer for around 45 minutes, or until very tender. Test for tenderness with a fork, and if needed, continue cooking for a bit longer. Allow the octopus to cool down in the pot. Once cooled, remove it and set aside the liquid. Drain the octopus on paper towels, peel off the skin gently, and chop it into 2-inch (5 cm) pieces.
4. Combine the octopus and potatoes with parsley, lemon juice, the remaining olive oil, and thinly sliced celery. Add some of the reserved pan juices and season with salt and pepper to taste. If desired, you can add more seasoning for extra flavor. Serve the dish at room temperature or chilled.

Summary:

• Calories: 1696 kcal
• Fat: 64 g
• Protein: 146 g
• Carbs: 110 g
• Potassium: 5402 mg
• Magnesium: 406 mg