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Easy Octopus Salad Recipe

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This Easy Octopus Salad recipe offers a tender, flavorful seafood dish perfect for a light meal or appetizer. Boiled octopus is combined with fresh ingredients such as olives, red onion, garlic, chili, and parsley, then dressed in a zesty lemon and olive oil dressing. Its preparation involves simmering the octopus until tender, followed by a refreshing mix of vibrant flavors that balance the rich seafood taste.

Ingredients

Octopus and Boiling Ingredients

  • 1 frozen octopus (1.5 kg - 2 kg / 3.5 - 4.5 pounds)
  • 2 bay leaves
  • 1 tsp peppercorns
  • 1/4 onion
  • 1 bio lemon (cut into wedges for boiling)

Salad Ingredients

  • 8 olives, pitted and halved
  • 1/2 red onion, finely diced
  • 1 clove of garlic, finely diced
  • 1/4 chili, finely diced
  • 1 tbsp finely chopped parsley

Dressing

  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest, grated
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare boiling water and blanch octopus: Fill a large pot with water until half full and bring to a rolling boil over high heat. Using metal tongs, dip the frozen octopus into the boiling water for 5 seconds, then lift it out. Repeat this dipping process three times to help tenderize the octopus.
  2. Simmer the octopus: After the blanching process, fully submerge the octopus in the boiling water. Add the bay leaves, peppercorns, 1/4 onion, and lemon wedges to the pot. Cover with a lid, reduce heat, and simmer gently for 45 to 60 minutes depending on the size of the octopus. The octopus is cooked when a fork can be easily pushed into its meat, indicating tenderness.
  3. Cool the octopus: When cooking is complete, turn off the heat and leave the octopus in the pot, submerged in the cooking water, to cool completely. This can take at least 2 hours or can be left overnight to ensure tenderness and flavor retention.
  4. Prepare octopus for salad: Using metal tongs, carefully remove the octopus from the water and place it in a large bowl. Peel off the outer skin of the octopus and slice it into smaller, bite-sized pieces suitable for salad.
  5. Prepare salad ingredients: Halve the pitted olives. Finely dice the red onion, garlic clove, and chili. Chop the fresh parsley finely. Add all these ingredients to the bowl with the sliced octopus.
  6. Make the dressing: In a small bowl, combine olive oil, fresh lemon juice, and grated lemon zest. Season the dressing well with salt and freshly ground black pepper to taste.
  7. Toss and serve: Pour the dressing over the octopus and salad ingredients, then toss gently to combine all flavors evenly. Serve immediately for a fresh and delicious octopus salad experience.

Notes

  • Using frozen octopus helps tenderize the meat, making it less chewy.
  • The triple dip in boiling water before simmering is a traditional technique to help curl the tentacles and improve texture.
  • Letting the octopus cool in its cooking liquid overnight allows flavors to develop and the meat to soften further.
  • This salad can be served chilled or at room temperature.
  • Adjust chili quantity according to desired spice level.

Find it online: https://recipethrive.com/easy-octopus-salad-recipe/