Insalata di Polpo

Name: Insalata di Polpo
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1kg octopus, cleaned; 3 stalks celery, thinly sliced; 80g green olives, pitted; 3 tbsp capers; 1 lemon, juiced and zested; 6 tbsp extra virgin olive oil; 1 handful fresh parsley, chopped; 1 clove garlic, minced

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

Boil octopus with a wine cork in water 45 minutes until tender.

Cool in cooking liquid, then cut into bite-sized pieces.

Combine octopus with celery, olives and capers.

Dress with olive oil, lemon juice and zest, garlic.

Season well, scatter with parsley.

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

Fat

23.7g

Carbs

4.1g

Fiber

2.1g

Sodium

655mg

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★★★★★

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