andrejthechef
ItalySeafoodSideGluten-freeDairy-free

Polpo con Patate

A coastal Italian classic: octopus simmered gently until tender, tossed warm with boiled potatoes, olive oil, lemon and parsley.

prep
15 min
cook
1 h
total
1 h 15 min
serves
4
level
medium
Tender octopus and boiled potatoes dressed with olive oil, lemon and parsley

Polpo con patate turns up from Naples to Puglia to Sicily as an antipasto or light main: octopus simmered low and slow until a fork goes in with no resistance, cut into bite-sized pieces, and tossed warm with boiled potatoes in nothing more than good olive oil, lemon and parsley.

The old trick for tender octopus, wine-cork superstition aside, is a long, gentle simmer with no boiling and no rush; starting it in already-simmering water, not cold, also helps it cook evenly.

Polpo con Patate is one of the twenty most famous Italian foods.

method

  1. Bring a large pot of water to a gentle simmer with the bay leaves. Lower the octopus in.

  2. Simmer gently, never boiling hard, for 45 to 60 minutes until a skewer slides into the thickest part with no resistance.

  3. Let the octopus cool in its own liquid for 10 minutes, then lift it out and cut into bite-sized pieces.

  4. Meanwhile, boil the potatoes in salted water until just tender, then drain and cut into chunks while still warm.

  5. Toss the warm octopus and potatoes with the olive oil, lemon juice, parsley and garlic if using. Season well.

  6. Serve warm or at room temperature; it is good either way.

chef's tips

  • Low simmer, never a hard boil: that is what keeps octopus tender instead of rubbery.
  • Dressing the potatoes while they are still warm lets them absorb the olive oil and lemon properly.
  • This keeps and even improves after a few hours at room temperature, dressed.