Insalata di Polpo di Torregrande

Name: Insalata di Polpo di Torregrande
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: sardinian
Ingredients: 600 g Octopus; 2 cloves Garlic; 2 tbsp Fresh parsley; 4 tbsp Extra virgin olive oil; 0.75 tsp Sea salt

Boiled octopus dressed with olive oil, garlic, and parsley in the simple Torregrande style.

Pescatarian Gluten-Free Dairy-Free Nut-Free Low Carb

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Prep 20 min

Cook 35 min

Total 55 min

Servings 4

Difficulty Easy

Ingredients

Seafood

600 g Octopus

Dressing

2 cloves Garlic
2 tbsp Fresh parsley
4 tbsp Extra virgin olive oil

Seasoning

¾ tsp Sea salt

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Instructions

Clean the octopus well, turning the head inside out and removing the innards and ink sac if they are still present.
Pound it lightly with a rolling pin or meat mallet if it feels particularly firm.
Put the octopus into salted cold water and bring it up gently. Once the water starts boiling, cook it over low heat for about 30 minutes.
Let the octopus cool in its own cooking water, then drain it, remove the outer skin if you like, and cut it into small pieces.
Mix the olive oil with the chopped parsley and finely chopped garlic, pour it over the octopus, and leave the salad to rest in a cool place for at least 1 hour before serving.

Storage & Meal Prep

Let it rest before serving, but do not hold it for too long. The salad is best the same day.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood

Octopus (Raw)

Included600 g

Vegetables

Garlic

Included6 g

Oils & Fats

Extra Virgin Olive Oil

Included54 g

Herbs & Spices

Fresh Parsley

Included8 g

Per Serving

245kcalCalories

23gProtein

4gCarbs

15gFat

0gFiber

Sodium

346mg15% DV

Potassium

532mg11% DV

Calcium

54mg4% DV

Iron

8.1mg45% DV

Magnesium

45mg11% DV

Vitamin C

0.6mg1% DV

Vitamin A

1µg0% DV

Vitamin K

9.4µg8% DV

Folate

15µg4% DV

Octopus (Raw)

Garlic

Fresh Parsley

Extra Virgin Olive Oil

* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Torregrande, Insalata di Polpo di Torregrande belongs on the Sardinian home table. I build it around octopus, garlic, and parsley.

I clean the octopus well, turning the head inside out and removing the innards and ink sac if they are still present. I pound it lightly with a rolling pin or meat mallet if it feels particularly firm.

I let the octopus cool in its own cooking water, then drain it, remove the outer skin if you like, and cut it into small pieces. I mix the olive oil with the chopped parsley and finely chopped garlic, pour it over the octopus, and leave the salad to rest in a cool place for at least 1 hour before serving.

Part of: The Sardinian Kitchen