Slow-cooked octopus with potatoes recipe (polpo con patate)

Created by Stefano Manfredi

1 comments

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Rating:

4/ 5 stars 4 Votes

Cuisine: Italian
Serves 6

Ingredients

1 celery stalk, roughly chopped
1 carrot, roughly chopped
1 onion, halved
2 bay leaves, crushed
½ bunch flat-leaf parsley, stalks reserved, leaves chopped
1.5kg (about 3) octopus, cleaned (see Cooking Notes)
800g (about 4) desiree potatoes, peeled, cut into 1cm cubes
50g (¼ cup) capers, chopped
2 large lemons, juiced
2 tbs extra virgin olive oil
100g Ligurian or other black olives, pitted, chopped

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Preparation

Place 3L water, celery, carrot, onion, bay leaves and parsley stalks in a stockpot over high heat. Bring to the boil, add octopus and cook for 40 minutes or until tender. Remove from heat and allow octopus to cool in liquid.

Place potatoes in a large pan of salted water over medium heat. Bring to the boil and cook for
10 minutes or until just tender. Drain and set aside to cool.

Drain octopus and cut into 2cm-thick slices. Combine with potatoes and remaining ingredients. Season with salt and pepper. Serve.

Drink to match: 2007 Falesco Ferentano Roscetto IGT, Lazio, Italy.

If you enjoyed this Slow-cooked octopus with potatoes recipe (polpo con patate) then browse more Italian recipes, seafood recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

20 Jan 2012 06:35 AEST

st�phane

Italy

improving

I think this is a great recipe, but something is missing: Italian touched flavor. I recommend to add a little garlic and fresh chopped basil with potatoes before serving and, regarding dressing, would add lemon juice and olive oil on top. Enjoy!

Agree(2 people agree)

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