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Insalata di Polpo
A classic Italian octopus salad with celery, olives, lemon and herbs — simple, elegant and perfect for summer.
Total time
60 min
Prep
15 min
Cook
45 min
Difficulty
easy
Cuisine
Italian
gluten-free
Ingredients
1kgoctopus, cleaned
3 stalkscelery, thinly sliced
80ggreen olives, pitted
3 tbspcapers
1lemon, juiced and zested
6 tbspextra virgin olive oil
1 handfulfresh parsley, chopped
1 clovegarlic, minced
Instructions
1
Boil octopus with a wine cork in water 45 minutes until tender.
2
Cool in cooking liquid, then cut into bite-sized pieces.
3
Combine octopus with celery, olives and capers.
4
Dress with olive oil, lemon juice and zest, garlic.
5
Season well, scatter with parsley.
6
Rest 30 minutes at room temperature before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
224
Protein
1g
Fat
23.7g
Carbs
4.1g
Fiber
2.1g
Sodium
655mg
Reviews
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★★★★★
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