Easy Octopus Salad Recipes

EASY OCTOPUS SALAD RECIPE

Steps:

• In a large enough pot, boil the whole octopus in a slightly salted water. Cook it for about an hour, or until meat is soft enough to be easily pierced with a fork.
• Once the octopus is cooked, drain the water and let the octopus meat cool down. Once it's safe to touch, cut the octopus into small pieces. Put in a bowl and set aside.
• Chop the onions, peppers, and parsley. If you want to add other vegetables, slice them into small cubes, too.
• In the bowl with the sliced octopus, add the lemon, extra virgin olive oil, salt, and pepper. Make sure to mix all the ingredients well.
• Next, add the chopped onions, peppers, parsley, and other fresh vegetables you want to add. Toss all the ingredients in the bowl.
• Let it sit in the refrigerator for a few hours before serving. It's important to let all the flavors blend before serving.

OCTOPUS SALAD

Steps:

• In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

OCTOPUS SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

OCTOPUS SALAD WITH CRISPY VEGETABLES

Steps:

• Roughly chop half the carrots, onions and celeriac, and combine in saucepan with bay leaf, peppercorns and white vinegar. Bring to boil, and add octopus, along with water to cover; cook at least 1 hour, or until octopus is tender (check with point of sharp knife). Let octopus cool in cooking water.
• Discard cooked vegetables. Cut octopus into small pieces, and toss with olive oil, lemon juice, salt, pepper, pepper flakes and basil. Marinate, refrigerated, for 3 to 4 hours. Simmer potatoes in salted water until tender. Chop remaining raw vegetables.
• Blanch carrots for about 5 minutes and onions for about 2 minutes, just to remove some of the crunch; shock in ice water to chill. Mix octopus with raw celeriac, cooked potatoes and blanched carrots and onions. Adjust seasoning, and then drizzle with fresh olive oil and lemon juice, if you like. Garnish with minced basil, and serve.

OCTOPUS SALAD

Steps:

• Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
• Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
• Let stand 30 minutes for flavors to develop.

MEDITERRANEAN OCTOPUS SALAD

Steps:

• Wash the celery and the carrot and put them in a sauce spoon with plenty of cold water, the bay leaves, garlic, vinegar, salt and bring to the boil.
• When the water boils, holding the octopus from the head, dip the tentacles in and out of the water repeatedly for 4 times until they curl up (this will make them tender) then dip the whole octopus into the water.
• Turn the heat down, cover it up and let it cook for about 35 minutes.
• Check that it is cooked by prickling it with a fork. It should be tender, if not let it cook for longer.
• When cooked, take it out of the water and let it cool down.
• Chop it into small pieces, then add the lemon, the cooked chopped carrot, olive oil, salt, pepper, crushed garlic, parsley and mix it all up well.

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.