Lauwarmer Oktopus-Kartoffel-Salat - Das Rezept

Lukewarm octopus and potato salad - the recipe

The rotation of protein sources is important for reasons such as avoiding intolerances, a larger spectrum of amino acids and also for taste.

It is often forgotten that there is more meat than just chicken and beef and that there is more fish than just salmon and tuna.

Seafood is something that is rarely used as a protein source.

One reason for this is certainly a lack of suitable recipes.

Seafood is an excellent source of protein.

An octopus has about 16g of protein per 100g and is virtually free of carbohydrates and fat.

My personal favorite is this lukewarm octopus and potato salad.

It is easy to prepare with relatively little effort and a great change in protein source, temperature, freshness and taste.

For two people, I recommend an octopus that weighs about a kilo.

Cook the octopus in the pot

To prepare the octopus, the classic option is a pot of hot water.

The octopus, either raw or partially, is also available frozen and already pre-cooked. Rinse under cold water and then place in a large pot of salted water.

Cook the octopus in boiling water for about one to one and a half hours. Boiling means that the stove is set so that small bubbles gradually rise in the water, and not that the water fizzes.

After 1 hour, depending on the size of the octopus and whether it has already been cooked, pierce the octopus with a small toothpick. When the car is there, the toothpick simply and easily slides into the meat of the octopus.

Remove the octopus from the hot water.

Allow to cool briefly, then rinse with water and remove the skin and use a sharp knife to separate the tentacles from the head.

Cook octopus sous vide

If anyone has the option of vacuum cooking the octopus. Then I recommend the following procedure.

The three major advantages of Sous Vide cooking are that on the one hand the effort is even lower, that you can work with aromatics such as oregano and thyme during cooking, which gives an additional aromatic component. Also the texture of the octopus still final is getting better.

For sous vide cooking, separate the tentacles from the octopus at the head with a sharp knife before vacuum sealing, then place the tentacles on a cutting board and sprinkle with oregano and thyme before vacuum-sealing them in a cooking bag.

If the octopus is raw, I recommend cooking it the day before at 75° for 6 hours, then cooling the octopus in the closed bag in a bowl of ice water for 1 hour, storing it in the fridge overnight and the next day to cook the octopus again at 75° for 6 hours.

If the octopus is already pre-cooked, I recommend cooking it at 75° for 8 hours.

About 45 minutes before the octopus is done cooking peel 400-500g small potatoes and either boil them in salted water for 20 minutes or my personal method steam cook them for 30 minutes in a pressure cooker, this is the one I use.

When the potatoes are done, take them out and place them on two deep plates. And salt to taste.

Finally, in a cup, combine the juice of half a lemon, a tablespoon of olive oil, a teaspoon of oregano, and one or two crushed or chopped garlic cloves , and salt to taste , to make the vinaigrette for the salad.

Finally, cut the tentacles into pieces about 2 cm wide and place on the potatoes, then spread the vinaigrette over the salad and mix once with two tablespoons.

Sprinkle with some chopped parsley if you like.

Depending on taste and availability, you can also add cherry tomatoes or celery cut into fine strips.

A dinner of primarily protein and carbohydrates is ready as part of the YPSI diet .

Happy cooking and bon appétit!

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