Tender poached octopus cut into bite-sized pieces, tossed with potatoes, red onion, capers, and parsley in a bright olive oil and lemon dressing. A beloved Dalmatian summer starter.
Ingredients
1kg whole octopus, cleaned
300g waxy potatoes
1 red onion, thinly sliced
2 tbsp capers
Fresh flat-leaf parsley, chopped
4 tbsp extra-virgin olive oil
Juice of 2 lemons
2 cloves garlic, minced
Salt and black pepper
1 bay leaf
Wine cork (traditional tenderizing trick)
Instructions
1Bring a large pot of water to a boil with the bay leaf and a wine cork (traditionally believed to tenderize the octopus).
2Dip the octopus in and out of boiling water three times, then submerge fully. Simmer gently for 45-60 minutes until tender.
3Meanwhile, boil potatoes until just tender. Cool, peel, and cut into cubes.
4Remove octopus, let cool slightly, then cut into bite-sized pieces.
5Combine octopus, potatoes, sliced red onion, capers, and parsley in a bowl.
6Dress with olive oil, lemon juice, garlic, salt, and pepper. Let marinate for at least 30 minutes before serving.
Did You Know?
Croatian fishermen traditionally beat fresh octopus against the rocks exactly 40 times before cooking — this ritual tenderizing is taken very seriously.