Salata od Hobotnice (Dalmatian Octopus Salad)
Local name: Salata od hobotnice
In short: Tender simmered octopus tossed warm with potatoes, red onion, parsley, garlic, olive oil and vinegar, a cold starter from the Dalmatian coast. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Resting
- 30 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Salata od hobotnice is a fixture of summer on the Croatian coast, served as a starter or a light lunch. Octopus is simmered gently until tender, sliced and tossed while still warm with boiled potatoes, red onion, garlic and plenty of parsley, then dressed with olive oil and a little vinegar. It tastes best after a short rest, at room temperature, with crusty bread.
Instructions
- Rinse the octopus under cold water. Bring a large pot of unsalted water with the bay leaf to a boil.
- Lower the octopus into the boiling water, return to a boil, then reduce to a gentle simmer. Cover and cook for 50 to 70 minutes, until a skewer slides easily into the thickest part.
- Meanwhile, boil the potatoes in salted water for 20 to 25 minutes, until tender. Drain, peel while still warm and cut into 1 cm (1/2 in) slices.
- Turn off the heat under the octopus and leave it in the water for 15 minutes. Drain, then cut the tentacles into 2 cm (3/4 in) pieces and the head into strips.
- In a large bowl whisk the oil, vinegar, lemon juice, salt and pepper. Add the garlic, onion and parsley.
- Add the warm potatoes and octopus and toss gently. Rest at room temperature for 30 minutes, then taste and adjust the salt, oil and vinegar.
- Serve at room temperature or lightly chilled.
Tips
- Freezing octopus overnight and thawing it in the fridge breaks down its fibers, so it cooks more tender. Most octopus sold away from the coast is already frozen, which works well.
- Dress the octopus and potatoes while they are still warm, because warm food absorbs the oil and vinegar better. Taste again after resting, since the flavors mellow.
Questions and answers
How do I know when octopus is tender?
Pierce the thickest part of a tentacle with a skewer. It should slide in with almost no resistance, usually after 50 to 70 minutes of gentle simmering for a 1 kg (2.2 lb) octopus.
Can I use pre-cooked octopus?
Yes. Pre-cooked octopus from a fish counter saves an hour. Slice it, warm it briefly in a little hot water, then toss it with the warm potatoes and the dressing.
Should I peel the octopus?
No. The skin is edible and adds flavor and body. If you prefer a cleaner look, rub off any loose, sticky bits under running water after cooking.
How long does it take to make Salata od Hobotnice (Dalmatian Octopus Salad)?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Salata od Hobotnice (Dalmatian Octopus Salad)?
About 310 kcal per serving, with 27 g of protein, 20 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 20 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
