Octopus Salad

⏱ 150 mins 🍽 6-8 serving(s) 🏷 Octopus

This vibrant octopus salad features tender baby octopus simmered until soft, then combined with crisp celery, black olives, and garlic. A bright dressing of fresh lemon juice, olive oil, parsley, basil, and red pepper flakes brings it all together. The salad is left to marinate for an hour, allowing the flavours to meld beautifully. It yields 6 to 8 servings and takes about 150 minutes to prepare.

Octopus Salad

Ingredients

  • 5 lbs baby octopus
  • salt
  • 2 cups finely chopped celery
  • 1/2-3/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1/3 cup finely chopped fresh parsley
  • 1 tablespoon fresh basil leaf, snipped
  • 1 teaspoon red pepper flakes
  • 15 pitted california black olives
  • 5 garlic cloves, sliced
  • fresh ground black pepper

Method

  1. Heat a large pot of water until boiling. Place two octopuses into the boiling water. Once the water boils again, take the octopuses out and allow them to cool. Do the same with the rest of the octopus.
  2. Boil another large pot of salted water. Add all the octopus and cook gently for 20 to 40 minutes until tender. Drain and rinse under cold water. Trim away any non-fleshy parts, including the beak, and discard. Slice the octopus into bite-sized pieces.
  3. Transfer the octopus pieces to a big bowl. Mix in the chopped celery, lemon juice, olive oil, parsley, basil, red pepper flakes, olives, and sliced garlic. Season with salt and fresh ground black pepper as desired. Toss everything to combine and leave to stand for 1 hour.

Nutrition (per serving)

Sodium980900 mg

Recipe details

CategoryOctopus
AuthorChuck Hughes