Octopus Salad

Dish enjoyed by many seafood enthusiasts!

The tender pieces of octopus combined with fresh and sauteed vegetables create a refreshing and satisfying light meal, perfect for warm summer days. The key to a successful octopus salad lies in the preparation of the octopus itself. When cooked correctly, octopus becomes tender and succulent, making it a versatile ingredient for various culinary creations.

A popular method of preparing octopus is to simmer from frozen until tender, then grill it and marinate it in a mixture of olive oil, lemon juice, garlic and herbs. This imparts a subtle, yet delicious flavour to the octopus, enhancing its natural taste without overpowering it.

When serving octopus salad, a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice and a splash of sweet aceto balsamico can elevate the dish even further, adding a touch of brightness and richness.

The versatility of octopus salad makes it suitable as a light lunch or dinner, a starter for a seafood feast, or even as a main course.

What’s your favourite way to eat octopus?

Place frozen octopus in a pot, cover with water, add a wine cork and bay leaves. Depending on the size of the octopus, cook it between 45 minutes up to an hour, until it becomes tender.

Let it cool down, toss the bay leaves and then cut the octopus into smaller, bite size pieces.

Dice the potatoes and cook them in salted water for 5 minutes.

On 2 tablespoons of olive oil fry the octopus for about 2 minutes, then take them out and add to the serving bowl together with sliced cherry tomatoes.

Add another tablespoon of oil into the pan and fry sliced zucchini for 2 minutes. Then add thyme, minced garlic and cooked potatoes and fry for another 2 minutes over medium heat.

Add the zucchini and potatoes to the octopus and tomatoes, add aceto balsamico, chopped parsley and lemon juice and stir to combine.

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Octopus Salad

Yield: 2

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Ingredients

• Octopus - 1 kg
• Garlic - 4 cloves
• Potatoes - 2
• Zucchini - 1
• Cherry tomatoes - 100 g
• Olive oil - 2 tablespoons + 1 tablespoon
• Aceto balsamico - 1 tablespoon
• Lemon juice - 2 tablespoons
• Bay leaves - 3
• Thyme - 0.5 teaspoon
• Parsley - 2 tablespoons

Instructions

1. Place frozen octopus in a pot, cover with water, add a wine cork and bay leaves. Depending on the size of the octopus, cook it between 45 minutes up to an hour, until it becomes tender.
2. Let it cool down, toss the bay leaves and then cut the octopus into smaller, bite size pieces.
3. Dice the potatoes and cook them in salted water for 5 minutes.
4. On 2 tablespoons of olive oil fry the octopus for about 2 minutes, then take them out and add to the serving bowl together with sliced cherry tomatoes.
5. Add another tablespoon of oil into the pan and fry sliced zucchini for 2 minutes. Then add thyme, minced garlic and cooked potatoes and fry for another 2 minutes over medium heat.
6. Add the zucchini and potatoes to the octopus and tomatoes, add aceto balsamico, chopped parsley and lemon juice and stir to combine.

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