Insalata Di Polpo Recipe

Clean and tenderize

If your octopus is whole and not pre-cleaned, remove the beak and eyes and rinse under cold water. If the octopus was frozen, thaw completely in the refrigerator — freezing helps tenderize the flesh. Pat dry with paper towels.

Simmer (poach) the octopus

In a large pot, combine 2 liters water, 120 ml white wine (or 2–3 tbsp white wine vinegar), 2 crushed garlic cloves, 2 bay leaves and 1 tablespoon coarse sea salt. Bring to a gentle simmer (do not a rolling boil). Holding the octopus by the head, dip the tentacles into the simmering liquid three times (this curls them), then fully submerge the octopus. Keep at a gentle simmer, uncovered, for 35–45 minutes for a 1 kg octopus, until a knife easily pierces the thickest part of a tentacle. Skim foam as needed.

Cool and slice

Turn off heat and let the octopus sit in the poaching liquid for 15 minutes to rest. Remove, transfer to a cutting board, and when cool enough to handle, separate the head from the tentacles if desired. Slice the tentacles into 1–1.5 cm rounds or leave whole for grilling.

Marinate

While still slightly warm, place sliced octopus in a shallow dish. Add 60 ml extra-virgin olive oil, 30 ml fresh lemon juice, 1 teaspoon crushed red pepper flakes and 1 teaspoon freshly ground black pepper. Toss gently to coat and let marinate at room temperature for 20–30 minutes (or refrigerate up to 1 hour). Season with a little sea salt to taste after marinating.

Grill for flavor

Preheat a grill or grill pan to high heat and oil grates lightly. When hot, sear the octopus slices or tentacles 1–2 minutes per side until char marks form and exterior is slightly crisped. Avoid overcooking; you are only adding texture and smoky flavor. Transfer grilled octopus to a plate to cool slightly.

Prepare edamame: if using frozen edamame, blanch in boiling salted water for 2–3 minutes until tender, then drain and cool. If using fresh, shell and blanch as above. Drain well.

In a large bowl, combine 100 g halved Sicilian green olives, 150 g cooked edamame, 200 g halved cherry tomatoes, and one small thinly sliced red onion.

Add chopped 15 g flat-leaf parsley and optional 5 g chopped fresh oregano to the bowl. If serving on greens, arrange 75 g farmer's lettuce or baby arugula on a serving platter as a base.

Combine octopus with salad: Add the warm grilled octopus to the bowl with vegetables and toss gently to combine so the octopus warms the salad slightly.

Dress and season: Drizzle the salad with 30 ml extra-virgin olive oil (from Finishing) and an additional 15–30 ml lemon juice if you like brighter acidity. Taste and adjust seasoning with sea salt and more freshly ground black pepper as needed. Sprinkle 0.5 tsp smoked paprika lightly if using for a smoky accent.

Plate and garnish: If using a greens base, arrange the dressed salad over the lettuce. Finish with lemon wedges at the side for squeezing and a final tiny drizzle of olive oil. Serve immediately at room temperature or slightly warm.