Insalata di Piovra

Recipe Photo: 
Recipe Author: 
Paul Bartolotta
Recipe Serves: 
4-6
  • 5 lbs. whole octopus (large size is preferable, 2 1/2 pounds each)
  • 2 stalks celery (cut in 1” pieces)
  • 1 onion (quartered)
  • 2 lemons (halved)
  • 4 sprigs parsley
  • 1 cup white wine
  • 1/4 cup white wine vinegar
  • 1 tablespoon salt
  • 2 pounds fingerling potatoes
  • 1 cup extra virgin olive oil
  • 1/2 lemon (juiced)
  • 1 teaspoon red wine vinegar
  • 2 teaspoon flat leaf parsley (coarsely chopped)
  • salt and black pepper
Recipe Instructions: 

Place celery, onion, lemon, parsley sprigs, wine, white wine vinegar, and salt in a 6 quart stock pot, fill with water and bring to a boil. Wash octopus in cold running water and remove beak using a paring knife, cutting a circle around the beak (the beak is located at the point where the tentacles meet in the center of the octopus).

Place octopus in boiling water and cook covered until tender, approximately 30 minutes to one hour depending on the size. At the same time, boil fingerling potatoes in separate pot of salted water until tender. Peel, and slice into 1/2 inch pieces. Carefully remove octopus from water and cool slightly. Cut octopus tentacles into same 1/2 inch size pieces as the potatoes.

Gently mix octopus, potatoes, chopped parsley, extra virgin olive oil, lemon juice, red wine vinegar, salt and black pepper. Serve warm or at room temperature