Insalata di Polpo

Ingredients

Instructions

1. 1

   Bring a medium pot of water to a gentle boil with the halved lemon, bay leaf, peppercorns, and salt. Reduce to a lively simmer rather than a rolling boil; gentler heat helps keep the octopus tender.

2. 2

   Holding the octopus by the head, dip the tentacles into the simmering water 3 times, 5 seconds each time, so they curl neatly. Then submerge the octopus fully, cover partially, and simmer for 25-30 minutes until a knife slides into the thickest part of a tentacle with little resistance.

3. 3

   While the octopus cooks, thinly slice the celery, halve the olives, roughly chop the capers, and finely chop the parsley. In a bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make a bright dressing.

4. 4

   Lift the octopus from the pot and let it rest for 5 minutes, just until cool enough to handle. This brief rest lets the juices settle and makes slicing easier.

5. 5

   Cut the octopus into bite-size pieces, keeping some tentacles whole or in longer sections for presentation if you like. Toss immediately with the celery, olives, capers, parsley, and dressing so the warm octopus absorbs the seasoning well.

6. 6

   Taste and adjust salt, pepper, or lemon if needed. Serve warm or at room temperature, ideally after 5 minutes for the flavors to mingle.

Nutrition per serving

Notes

• •If you can buy pre-tenderized or previously frozen octopus, it will cook more reliably within the 45-minute time frame.
• •Do not boil aggressively; hard boiling can make octopus tighten and turn rubbery.
• •For extra aroma, add a little finely grated lemon zest to the dressing just before serving.
• •This salad pairs well with crusty bread, boiled potatoes, or a simple fennel salad.

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