Octopus Salad (Insalata di Polpo)

Name: Octopus Salad (Insalata di Polpo)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 lb. cleaned frozen octopus, thawed and rinsed; 1 1 ⁄ 4 cups olive oil; 1 ⁄ 3 cup kosher salt, plus more; 6 tbsp. crushed red chile flakes; 1 ⁄ 2 cup finely chopped parsley; 4 cloves garlic, minced; 1 rib celery, minced; Juice of 1 lemon; Freshly ground black pepper, to taste

Serves
serves 6

TODD COLEMAN

Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

Ingredients

4 lb. cleaned frozen octopus, thawed and rinsed
1 ¹⁄₄ cups olive oil
¹⁄₃ cup kosher salt, plus more
6 tbsp. crushed red chile flakes
¹⁄₂ cup finely chopped parsley
4 cloves garlic, minced
1 rib celery, minced
Juice of 1 lemon
Freshly ground black pepper, to taste

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Instructions

Step 1

Place octopus, 1⁄2 cup oil, salt, and chile flakes in an 8-qt. saucepan, cover with water by 1", and boil; cook until tender, 2-3 hours. Drain octopus; discard head, and peel off skin. Cut tentacles into 1" pieces. Transfer to a bowl; toss with remaining oil, parsley, garlic, celery, juice, and salt and pepper. Cover; let sit for 1 hour to blend flavors.