Pink Octopus with Beets and Potatoes

The recipe for pink octopus with beets and potatoes is a colorful and tasty dish, perfect for surprising your guests. Here are the ingredients and the procedure to make it.

Ingredients

• 1 medium-sized octopus (about 800 g)
• 2 medium beets
• 300 g of potatoes
• 1 bay leaf
• Coarse salt to taste
• Extra virgin olive oil to taste
• Lemon juice to taste
• Black pepper to taste
• Fresh chopped parsley, for garnish

Preparation

1. To prepare the pink octopus, start by placing the octopus in a large pot without water, and cook it over medium heat for about 40-50 minutes, until tender. The octopus will release some water that will contribute to the cooking.

2. Meanwhile, cook the whole unpeeled beets in another pot with salted water until tender, about 40-50 minutes depending on size. Once ready, drain them and let them cool slightly before peeling and cutting into slices or cubes.

3. Peel the potatoes as well, cut them into pieces and cook in salted water until soft.

4. Once the octopus is cooked, turn off the heat and let it cool slightly in the cooking water. Then drain it, remove the skin and suckers if desired, and cut into pieces.

5. In a bowl, dress the octopus with oil, salt, pepper and a bit of lemon juice.

6. Now assemble the dish: arrange the beet slices on the bottom, then the potatoes and finally the cut octopus.

7. Garnish the dish with fresh chopped parsley and a drizzle of extra virgin olive oil.

8. You can also add an additional squeeze of lemon juice before serving, if you prefer a more acidic taste.

Trivia

The octopus becomes “pink” thanks to the acid from the beet that delicately colors its flesh. Furthermore, in Italy octopus is highly appreciated in Mediterranean cuisine for its delicate flavor and nutritional properties. Remember to check the octopus for doneness by piercing with a fork: it should be tender but not fall apart.

Enjoy your meal!