Insalata di Polpo

Nutrition · per serving

Steps

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.

   1.5 L water1 small, halved lemon1 bay leaf6 black peppercorns8 g fine sea salt
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.

   700 g octopus, cleaned
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.

   120 g celery stalks60 g green olives, pitted20 g capers, drained15 g flat-leaf parsley25 g lemon juice35 g extra-virgin olive oil2 g, or to taste fine sea salt1 g black pepper, freshly ground
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.

   700 g octopus, cleaned120 g celery stalks60 g green olives, pitted20 g capers, drained15 g flat-leaf parsley25 g lemon juice35 g extra-virgin olive oil2 g, or to taste fine sea salt1 g black pepper, freshly ground
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.

Origin & History

Insalata di polpo is a classic coastal dish found across southern Italy, especially in Puglia, Campania, and Sicily, where octopus is abundant and often served simply to highlight its flavor. Regional versions vary, but the combination of tender octopus with olive oil, lemon, herbs, and crisp vegetables is a longstanding staple of seaside cooking.