Croatian Octopus Salad Recipe
Here is our method for easy-to-make Croatian octopus salad.
- 2.5 kg medium or large octopus - cleaned (5.5 lbs)
- 1.5 kg waxy potatoes (3.3 lbs)
- 1 large Spanish onion, finely sliced
- 2 cloves of garlic, finely diced
- Extra Virgin Olive Oil
- Parsley, finely chopped
- Salt and Pepper
- Take a large pot and put your octopus and potatoes, with their skins on, inside and fill it 2/3 of the way with cold water. Add a pinch of salt to the water
- Bring the water to a boil and then simmer until the potatoes are tender. Remove the potatoes and allow them to drain
- Leave the octopus to boil until it becomes tender; this can take some time, so be patient. You will need to keep checking on the octopus and may need to add more water to keep it covered in water. It will take around 45 minutes to an hour
- Once your potatoes have cooled enough to handle them, you need to remove the skins and slice them into a large salad bowl. You want the potato pieces to be somewhat chunky to hold their form
- Once the octopus is tender, remove it from the water and allow it to cool
- Chop up the octopus and add to the salad bowl
- Now add the garlic, Spanish onion, and parsley and a generous amount of Extra Virgin Olive Oil
- Delicately mix all the ingredients and season with salt and pepper. Remember to taste the salad to determine how much seasoning you need
Elements 2.5 kg medium or large octopus - cleaned (5.5 lbs) 1.5 kg waxy potatoes (3.3 lbs) 1 large Spanish onion, finely sliced 2 cloves of garlic, finely diced Extra Virgin Olive Oil Parsley, finely chopped Salt and Pepper Method Take a large pot and put your octopus and potatoes, with their skins on, inside and fill it 2/3 of the way with cold water. Add a pinch of salt to the water Bring the water to a boil and then simmer until the potatoes are tender. Remove the potatoes and allow them to drain Leave the octopus to boil until it becomes tender; this can take some time, so be patient.
You will need to keep checking on the octopus and may need to add more water to keep it covered in water. It will take around 45 minutes to an hour Once your potatoes have cooled enough to handle them, you need to remove the skins and slice them into a large salad bowl.
You want the potato pieces to be somewhat chunky to hold their form Once the octopus is tender, remove it from the water. Allow it to cool Chop up the octopus and add to the salad bowl Now add the garlic, Spanish onion, and parsley and a generous amount of Extra Virgin Olive Oil Delicately mix all the elements and season with salt and pepper. Remember to taste the salad to determine how much seasoning you need
