Ligurian-Style Octopus is a simple yet refined seafood dish rooted in Italian coastal tradition. This recipe celebrates natural flavors: the octopus slowly cooks with potatoes in its own juices, becoming tender and deeply flavorful without adding water. A fresh drizzle of extra virgin olive oil and lemon enhances its delicate taste, while a light pink yogurt sauce adds a modern and slightly tangy twist. Serve it chilled or slightly warm with a glass of Verdicchio delle Marche at 11–12°C for a perfectly balanced Mediterranean experience. Let’s see how to prepare the Ligurian-Style Octopus.
Ligurian-Style Octopus
Ligurian-Style Octopus is a simple Mediterranean seafood dish made with slow-cooked octopus and potatoes, served with a light pink yogurt sauce. Fresh, tender and elegant.
Ingredients
- Whole octopus 1 kg
- Medium potatoes 4
- Extra virgin olive oil 4 tbsp
- Lemon juice 1
- Plain low-fat yogurt 125 g
- Ketchup 2 tbsp
Tools
- Large pot with lid
- Kitchen scissors
- Knife
- Bowl
- Spoon
Instructions
- Place the whole octopus and peeled potatoes in a large pot without adding water.
- Cover and cook over low heat for about 1 hour.
- Remove the octopus, cut into bite-sized pieces using kitchen scissors and arrange on a serving platter.
- Cut the potatoes into wedges and use as garnish.
- Dress the octopus with olive oil and fresh lemon juice.
- Mix yogurt and ketchup until smooth to obtain a light pink sauce.
- Serve the octopus with the yogurt sauce on the side.
Nutritional values (per serving)
360 kcal
14 g
22 g
36 g
6 g
3 g
420 mg
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