How to Cook Octopus

   Octopus Salad
Along with Tuna, Swordfish, Sardines, and Mussels, Octopus is one of Sicily’s most favorite of seafood items. If you like, use the preparation here for cooking the octopus, and you can make the Octopus Salad, or at the point where the Octopus is finished cooking you can serve it hot as Bolito di Polpo, along with boiled potatoes or some sautéed Broccoli Rabe or other vegetable as you like it. We love our Polpo, and if you make it either of these two ways, boiled and served hot or as the Octopus Salad, you’re sure to love it too! Buon Appetito!
1 – Frozen Octopus about 2 lbs. washed
1 Bay Leaf
2  or 3 Corks
¼ cup Olive Oil
2 large Potatoes, boiled until tender
2 stalks Celery, washed and cut to ½” pieces
Juice of 1 Lemon
1 tablespoon Red Wine Vinegar
½ teaspoon each of Sea Salt & Black Pepper
¼ teaspoon Red Pepper flakes (optional)
¼ cup Fresh Parsley, washed, dried, and chopped
Place the Octopus in a large pot with Bay Leaf and Corks if you have the. Cover the octopus with water and bring to the boil, then immediately lower heat so the octopus is cooking at a gentle simmer. Let cook for 1 hour, uncovered. Turn lid off and let the octopus sit in the hot water. After 30 minutes, remove octopus from the water and drain in a colander. Shake off excess water and let the octopus rest in the colander for 30 minutes.
Cut the potatoes into 1” cubes. When the octopus is cooking, cook the potatoes in boiling salted water until just slightly tender, about 7 minutes.
Drain the potatoes and let cool.
Cut the Octopus into 1 /2 inch pieces and put in a large glass or ceramic bowl with the potatoes. Add all the remaining ingredients and mix.
Your Insalata di Polpo is ready to serve. Serve as an antipasto, as part of a mixed antipasto or as a main course if you like.
This recipe has been Excerpted from GRANDMA BELLINO’S COOKBOOK
Courtesy of author Daniel Bellino “Z”





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