Giuseppe's Octopus Salad Recipe - Insalata Di Polpo
This recipe has been a cherished Christmas tradition served as apart of the Feast of the Seven Fishes in Giuseppe Cromosini's family for generations. He learned to make it from his elders, a time when precise measurements were less common. The measurements in this recipe for the ingredients is more so of a guide, but trust your instincts (and taste buds)and adjust to your liking!
Serves 4-5 people.
Prep & Cooking Time: 40 Minutes Total
Ingredients
1 large pot of boiling water
1 cup extra virgin olive oil
1/2 cup red wine vinegar
2-3 Lemons - Juiced (do NOT use store-bought lemon juice, it needs to be fresh squeezed)
1/2 red onion, finely chopped
2-3 cloves fresh garlic, minced
2-4 stalks celery, finely chopped
Salt and pepper to taste
Equipment
Large pot - For the Octopus
Cutting board
Knife
Large bowl - For mixing
Large bowl - For ice bath
Instructions
Prepare the Octopus:
Bring a large pot of water to a rolling boil. While you are waiting for the water to boil, start preparing the ingredients for the dressing.
Hold the octopus by the head and carefully lower the octopus into the boiling water, submerging only the tentacles for 1 second. Repeat this 3 times.
Drop the whole octopus in the water and boil for 30 minutes exactly - set a timer. Do not let the Octopus overcook even by a minute - as it can make the texture of the tough and chewy.
Drain the water and remove the octopus and put it in a bowl of ice water to cool.
Prepare the Dressing:
In a small bowl, combine olive oil, minced garlic, red wine vinegar, lemon juice, celery, salt, and pepper. Mix everything together - set aside.
Assemble the Salad:
Once the octopus has cooled down, cut off the head and discard. Split the octopus in 1/2, and chop the tentacles into bite-sized pieces.
Add the dressing to the chopped octopus in a large bowl. Toss until well coated.
Taste test the salad. If it needs a few adjustments, add it (maybe more olive oil, salt and pepper, more vinegar, lemon juice, etc.).
Serve:
You can serve immediately if you wish, but it is best to wait a day to serve the salad so the octopus can soak up the dressing. Enjoy!
Tips
Don't overcook: Octopus can become tough if overcooked. Only cook it for the recommended time and not a minute more.
Taste and adjust: Add more salt, pepper, lemon juice, or vinegar to taste if need be.