TABELIA

AUTHENTIC RECIPE

Polpo e Patate alla SardaSardinian Octopus and Potatoes

Sardinian Octopus and Potatoes
Difficulty★★☆☆☆ Prep0 min Cook40 min servings4

A simple dish loved by Sardinian fishermen. Carefully boiled octopus and potatoes are dressed with mint, oregano, olive oil and lemon as a warm salad served as a secondo, highlighting the quality of the ingredients.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (4 servings)

  • Common octopus for boilingThawed frozen octopus is suitable. Rub raw octopus thoroughly with coarse salt to remove slime. Cooking with a cork makes it tender.1 kg
  • Danshaku or new potatoesBoil in their skins.500 g
  • Fresh mintThe herb defining the Sardinian character.15 leaves
  • Dried oregano1 teaspoon
  • Extra virgin olive oil80 ml
  • Fresh lemon juice1 lemon, juiced
  • Flat-leaf parsleyFinely chopped.1 bunch
  • Salt and black pepperto taste

Method

110 min

Prepare the octopus

  • 1 If using raw octopus, sprinkle with 2 tablespoons coarse salt and rub thoroughly to remove slime, then rinse well under running water.
  • 2 Turn the head inside out, remove the innards, eyes and beak and wash thoroughly.
  • 3 Finely chop the flat-leaf parsley.
222 min

Boil the potatoes

  • 1 Boil 500g potatoes in their skins in salted water for about 20 minutes.
  • 2 Remove when a skewer passes through; once cool enough to handle, peel and cut into bite-sized pieces.

Ready when

They are ready when a skewer passes easily through, about 20 minutes.

345 min

Boil the octopus

  • 1 Simmer the octopus in salted water with 1 cork over low heat for 40 minutes.
  • 2 Let it cool in its cooking water.

Ready when

It is ready when a skewer enters a thick arm easily, about 40 minutes.

45 min

Cut and combine

  • 1 Cut the octopus into bite-sized pieces, with arms in 2–3cm sections.
  • 2 Combine octopus, potatoes, mint, parsley and oregano in a bowl.
53 min

Dress and serve

  • 1 Add 80ml olive oil and the lemon juice and mix thoroughly.
  • 2 Season with salt and pepper.
  • 3 Serve warm or at room temperature.
A view of Cagliari, Sardegna
Cagliari, SardegnaItaly Photo: Ramon Espiña Fernand… · CC BY-SA 3.0 (resized; display cropped)

About this dish

Cagliari, on Sardinia, is a port at a crossroads of the Mediterranean. Phoenicians, Carthaginians, Romans and Spaniards successively ruled the island, which absorbed their cultures while developing its own cuisine.

Polpo e patate alla sarda is an octopus dish passed between fishing-port life and family tables. Combining coastal octopus with potatoes also enjoyed inland reflects Sardinia’s closeness between sea and countryside.

It is still served as a starter in hot weather or as a secondo when a more substantial dish is wanted. Suitable warm or at room temperature, it fits family lunches and meals for guests.

Chef Authen

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