Photograph of the finished Polpo e patate

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Polpo e patate

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Octopus Octopus 4 lb
  • Photograph of Potato Potato 2.6 lb
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Yellow lemons Yellow lemons 4
  • Photograph of Parsley Parsley 4.2 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Black olives Black olives 7.1 oz
  • Photograph of Caper buds Caper buds 2.8 oz
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Dip the octopus in boiling water three times before fully placing it in the pot.
  2. 2 Dipping it three times is a way to make the octopus skin shrink slowly without completely unraveling.
  3. 3 Boil for 55 minutes with a cork stopper, then let cool completely in the boiling water.
  4. 4 Let the meat cool in the boiling water instead of removing it immediately; this way, the meat will be tender and not tough.
  5. 5 Boil the potatoes separately for 25 minutes, then cut them into cubes while they are still warm.
  6. 6 Cut the octopus into rings and mix with potatoes, olive oil, lemon, olives, and capers.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: high-pressure boil for 18 minutes, then release the pressure naturally and let cool in water.

Start cooking