Octopus Salad (Polpo all’Insalata)
Print
Octopus Salad (Polpo all’Insalata)
A classic seafood dish from Naples, featuring tender octopus dressed with extra virgin olive oil, lemon juice, parsley, and celery. Fresh, light, and full of Mediterranean flavor, it is traditionally served as an appetizer or as a light summer meal.
Servings4
Calories260kcal
Ingredienti
- 2.2 lb 1 kg whole octopus, cleaned
- 2 celery stalks finely sliced
- ¼ cup fresh parsley finely chopped
- 4 tbsp extra virgin olive oil
- Juice of 1 large lemon
- Salt to taste
- Freshly ground black pepper to taste
Istruzioni
- Bring a large pot of water to a boil.
- Holding the octopus by the head, dip the tentacles into the boiling water three times before fully submerging it. This helps the tentacles curl attractively during cooking.
- Reduce the heat and simmer gently for 45–60 minutes, or until the octopus is tender when pierced with a fork.
- Turn off the heat and allow the octopus to cool in its cooking liquid for about 20 minutes.
- Drain and let it cool completely.
- Cut the octopus into bite-sized pieces and place them in a large bowl.
- Add the sliced celery and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the octopus and toss gently to coat.
- Cover and refrigerate for at least 1 hour before serving.
- Serve chilled or at room temperature.
Note
For the most tender texture, allow the octopus to cool in its cooking liquid before cutting it.Fresh octopus traditionally gives the best flavor, but frozen octopus is often preferred because freezing naturally tenderizes the meat.Some Neapolitan families add a small amount of garlic to the dressing, while others prefer the cleaner flavor of lemon, olive oil, and parsley alone.The salad can be prepared several hours in advance and refrigerated, allowing the flavors to develop.Serve with crusty bread and a glass of chilled white wine for a traditional seaside meal.A popular Campanian variation includes boiled potatoes cut into chunks and mixed with the octopus before serving.The potatoes absorb the lemon and olive oil dressing, creating a heartier dish often served as a light main course.For a more substantial salad, add 1 lb (450 g) of boiled potatoes, cut into bite-sized pieces and tossed with the octopus while still slightly warm.