Warm Octopus and Potato Salad

A tender simmered octopus and boiled potato salad seasoned with lemon juice, olive oil, and fresh parsley.

Seafood Dairy Free Gluten Free Salad Potato Octopus Tuscany

Estimated Nutrition

Calories

347.6

kcal / serving

2085.6 kcal total

Carbs

36g

per serving

215.8 g total

Fat

9.7g

per serving

58.4 g total

Protein

29.7g

per serving

178.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Lemon Juice

NutsSeeds

piece

Bay Leaves

to taste

Salt

to taste

Black Pepper

freshly ground

bunch

Parsley

small bunch, fresh, roughly chopped

OilsFats

Extra Virgin Olive Oil

generous helping

Seafood

Octopus

cleaned

Vegetables

piece

Carrot

roughly chopped

stalk

Celery

roughly chopped

0.5

piece

Onion

halved

piece

Potatoes

medium size

Method

Simmer the octopus, bay leaves, carrot, celery, and onion in a large pan of water for one hour.

Remove the octopus from the water and peel off the outer skin and eye.

Chop the octopus flesh into small pieces.

Boil the potatoes in a separate pan until tender.

Drain, peel, and slice the cooked potatoes.

Combine the octopus cubes and potato slices in a bowl.

Season with salt, pepper, lemon juice, olive oil, and chopped parsley before serving.