Elegant Octopus and Potato Salad
Tender Octopus & Creamy Potatoes: The Ultimate Pollpo-Style Octopus Potato Salad Recipe
Got extra octopus? Don’t just boil it! Elevate your octopus with this delicious Pollpo-style salad, perfect for impressing guests. It’s a sophisticated dish with a truly luxurious taste that will make any occasion special.
Main Ingredients
- 2 medium potatoes
- 1 octopus tentacle
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 5-6 cherry tomatoes
- 5-6 black olives
Cooking Instructions
Step 1
First, wash the potatoes thoroughly. Slice them thinly about 0.5cm thick without peeling. Rinse the sliced potatoes in cold water to remove excess starch, then pat them completely dry. Lightly season with salt. Heat a non-stick pan over medium heat (no oil needed initially) and place the potato slices in a single layer. Pan-fry until golden brown and slightly crispy on both sides. Be patient and let them develop a nice color; this creates a delightful texture contrast.
Step 2
Once browned, remove the potatoes from the pan and set aside to cool slightly. Repeat the process for any remaining potato slices, ensuring each piece is nicely seared. This step ensures a slightly crisp exterior and a tender, creamy interior.
Step 3
Clean the octopus tentacle thoroughly. Make shallow cuts between the suction cups – this helps prevent it from curling too much when cooked and allows flavors to penetrate better. Melt 1 Tbsp of butter in the same pan over medium heat. Add the octopus tentacle and pan-fry, turning occasionally, until it’s beautifully golden brown and cooked through, ensuring the butter coats it evenly. Once cooked, remove from heat and slice into bite-sized pieces.
Step 4
Prepare the bell peppers by removing the seeds and slicing them thinly into strips. Halve the cherry tomatoes. Have your black olives ready. Add 2 Tbsp of olive oil to the same pan over medium heat. Briefly sauté the sliced bell peppers and halved cherry tomatoes with a tiny pinch of salt and pepper. The goal here is to lightly cook them to retain their fresh crunch and vibrant flavors, so avoid overcooking.
Step 5
Now, let’s assemble this beautiful salad. Arrange the sliced, pan-fried octopus artfully in the center of a serving plate. Surround the octopus with the golden-brown potato slices, the lightly sautéed bell peppers and cherry tomatoes, and the black olives. Finish by gently tearing fresh basil leaves and scattering them over the top for a burst of aroma and visual appeal.
Step 6
For an extra touch of elegance, consider thinly julienning cucumber peels and using them as a garnish. Their fresh green color will add another layer of visual sophistication to the dish. (Optional)
Step 7
Serve the Octopus and Potato Salad with a dollop of sour cream on the side. The tangy, creamy sour cream beautifully complements the rich flavors of the octopus and potatoes. Enjoy this delightful taste of Spanish cuisine right in your own home! ‘Pollpo’ is the Spanish word for octopus, often referring to dishes featuring it with olive oil. This recipe offers a delightful twist on the classic.
