Octopus with Potatoes: The Recipe for Super Tender, Melt-in-Your-Mouth Octopus

Dreaming of serving an Octopus with Potatoes so tender it can be cut with a breadstick, a dish that tastes of the sea, home, and celebration? A true triumph of Mediterranean flavors, where the sweetness of potatoes marries the delicacy of octopus, all enveloped in an irresistible aroma of parsley and lemon.

But too often, we know, the result is chewy octopus, difficult to masticate, or bland and mushy potatoes. Finding the right recipe, one that guarantees success without anxiety, seems almost impossible.

Make yourself comfortable. On this page, you won't just find a list of ingredients, but the definitive guide, full of tricks and tips, to prepare the most tender and flavorful Octopus with Potatoes of your life. Success is guaranteed, and compliments will fly! Get ready to amaze everyone, even yourself.

The Secret to Super Tender Octopus: Cerca Ricette's Infallible Corner

Our strategic pillar, the single, powerful promise that makes this recipe different from all others, is the **INFALLIBLE TENDERNESS**. No more chewy octopus! I'll guide you step-by-step to get super tender, melt-in-your-mouth octopus, and perfectly flavorful potatoes, just like grandma made them.

The secret I'm revealing today, which will change your life in the kitchen, is the **pre-freezing of the octopus** (if you buy it fresh) or using an already frozen octopus. This process breaks down the octopus fibers, making it incredibly more tender after cooking. It's a simple but powerful trick that ensures a chef-like result without any extra effort.

Ingredients for Applause-Worthy Octopus with Potatoes: The Choice That Makes a Difference

Every ingredient has its purpose. Choosing well is the first step towards success.

• Octopus: Choose a medium-sized octopus (about 1-1.5 kg), whether fresh or already frozen. If fresh, I strongly recommend freezing it for at least 24-48 hours before use to ensure maximum tenderness.
• Potatoes: Opt for yellow-fleshed potatoes, such as Agata or Monalisa. They are ideal because they hold their shape during cooking but absorb flavors well, becoming soft and creamy.
• Extra Virgin Olive Oil: Don't skimp on quality. Good EVO oil is essential to enhance the flavors of the sea and earth.
• Lemon: Fresh, juicy, organic if possible. Its acidity balances the flavors and adds freshness to the dish.
• Fresh Parsley: Abundant and finely chopped. It's the aromatic soul of our octopus with potatoes.
• Garlic: One or two cloves, depending on taste. Adds depth and character.
• Coarse Salt and Black Pepper: For cooking the octopus and finishing the dish.
• Optional: A bay leaf or a few black peppercorns for the octopus cooking water, for an even more enveloping aroma.

3 Common Mistakes That Make Octopus Chewy (and How to Avoid Them)

As a grandma and chef, I've seen and made every possible mistake. Now I'll protect you!

1. Not freezing the octopus: If you use fresh octopus and don't freeze it first, its fibers will remain taut, and the octopus will inevitably be chewy. Freezing is our ace in the hole for tenderness!
2. Cooking at too high a heat or for too little/too long: Violent or uncontrolled cooking is the enemy of tenderness. Octopus should be cooked gently, over low heat, and for the right amount of time. Overcooking makes it stringy, insufficient cooking leaves it tough.
3. Adding salt to the octopus cooking water too early: Salt tends to toughen meat. Add it only at the end of cooking, or at most in the last few minutes, so as not to compromise the desired tenderness.

The Extra Touch: My Grandma's Tip for Perfect Octopus

My grandma, when preparing octopus, had a trick few know, but which made all the difference. After cooking it and before cutting it, she would let it rest for about ten minutes in its own cooking water, with the heat off. This "rest" allowed the fibers to relax further, making the octopus even juicier and more tender. A small gesture that yields a great result!

Let's Prepare Octopus with Potatoes Together: The Step-by-Step Guide

Follow each step carefully, and success will be guaranteed.

1. Preparing the Octopus: The Secret to Tenderness

1. If you've bought a fresh octopus, clean it well under running water, removing eyes, beak, and innards. Then, **freeze it for at least 24-48 hours**. This is our infallible trick for tenderness!
2. Once thawed (or if you used already frozen octopus), rinse it again.
3. Prepare a large pot with plenty of water. Do not add salt at this stage! You can add a bay leaf or a few black peppercorns to flavor the water.
4. When the water boils, dip the octopus three times consecutively, allowing the tentacles to curl. This will help it maintain a nicer shape and start cooking gently.
5. Completely immerse the octopus in the boiling water. Lower the heat to minimum, cover with a lid, and let it cook gently. Cooking time varies by weight: calculate about 20-25 minutes for every kilogram of octopus.
6. To check for doneness, pierce a tentacle with a fork: it should go in without resistance, like butter.
7. Once cooked, turn off the heat and **leave the octopus in its cooking water for about 10-15 minutes** (grandma's secret!). This will make it even more tender and juicy.
8. Drain the octopus and let it cool slightly. Do not discard the cooking water! It might be useful for the potatoes or other preparations.

2. Preparing the Potatoes: The Perfect Side Dish

1. While the octopus cooks, peel the potatoes and cut them into chunks of about 2-3 cm. Try to make them all the same size for even cooking.
2. Put the potatoes in a pot, cover them with cold water (you can use some of the octopus cooking water for a more intense flavor), and add a pinch of coarse salt.
3. Bring to a boil and cook the potatoes until they are tender but still firm, not mushy (about 10-15 minutes, depending on size). Drain well.

3. Assembly and Seasoning: The Triumph of Flavors

1. When the octopus is lukewarm, cut it into pieces of about 2-3 cm. If you prefer, you can remove the skin, but I assure you it's delicious and full of flavor!
2. In a large bowl, combine the cut octopus and drained potatoes.
3. Finely chop the parsley and garlic.
4. Season generously with plenty of extra virgin olive oil, the juice of half a lemon (or more, to taste), chopped parsley, and garlic.
5. Adjust salt and freshly ground black pepper to taste.
6. Mix gently to combine all the flavors, being careful not to mash the potatoes.
7. For an even more intense flavor, you can let the Octopus with Potatoes rest for at least 30 minutes before serving, so that the flavors meld perfectly.

Tips and FAQs about Octopus with Potatoes

Can I use fresh octopus without freezing it?

Technically yes, but to ensure maximum tenderness, I strongly recommend freezing it for at least 24-48 hours. The cold breaks down the fibers and makes the octopus much softer after cooking. If you don't want to freeze it, you can vigorously pound it with a meat mallet before cooking.

How do I know when the octopus is perfectly cooked?

The fork test is infallible: pierce the thickest part of a tentacle. If the fork goes in and out without resistance, the octopus is cooked. Don't overcook it, otherwise it will become stringy.

Can I prepare Octopus with Potatoes in advance?

Absolutely yes! In fact, preparing it a few hours beforehand or even the day before and letting it rest in the refrigerator (well covered) allows the flavors to meld and intensify. Take it out of the fridge about half an hour before serving to enjoy it at its best.

Which potatoes are best for this recipe?

Yellow-fleshed potatoes (like Agata, Monalisa, or salad potatoes) are the most suitable because they hold their shape well during cooking while becoming soft and absorbing seasonings. Avoid white-fleshed potatoes, which tend to fall apart too much.

Can I add other ingredients to my Octopus with Potatoes?

Certainly! This is the classic version, but you can enrich it with Taggiasca olives, cherry tomatoes, desalted capers, or a pinch of chili pepper for a spicy kick. Experiment and find your favorite version!

Your Masterpiece is Ready!

There you have it! Now you no longer just have a recipe, but all the secrets to bring to the table an Octopus with Potatoes that tastes of home, tradition, and love. A dish that will make you feel like a true guardian of Italian cuisine, capable of creating magic with a few simple ingredients.

Don't be afraid to experiment. Cooking is a gesture of creativity and an act of love. But start with this solid and infallible base, and you'll see that applause will not be lacking. Every forkful will be a hymn to goodness and tenderness.

Have you tried our recipe? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this seafood dish, you can't miss our recipe for Fresh Seafood Salad or for a perfect side dish like Perfect Roasted Potatoes.