Marinated Octopus Salad Recipes

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.

MARINATED OCTOPUS SALAD

Steps:

• Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
• Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
• Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

MARINATED OCTOPUS

Steps:

• In a large stockpot, place the octopus, cork, peppercorns, carrots, onion, garlic head, fennel, celery, and bay leaves. Cover with cold water. Bring to a light boil and then keep at the barest simmer for 1 hour to 1 hour and 15 minutes, or until the octopus is tender. Place the entire pot in the refrigerator and allow the octopus to cool in the liquid.
• When cool, remove the octopus from the liquid, discarding the liquid. Cut into 1-inch chunks, including the head. Sprinkle with salt and pepper.
• In a large bowl, combine the lemon juice and olive oil. Using a vegetable peeler, remove the zest from the lemon(s) and orange in large strips and add to the bowl. Slice the shallot into rings and add to the bowl with the sliced garlic and chile flakes. Add the octopus chunks and toss to coat. Allow to marinate at room temperature for about 1 hour, stirring about every 10 minutes to mingle the flavors. Serve at room temperature.

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.

MARINATED OCTOPUS

Steps:

• Wash the octopus inside and out in cold water and place in a large kettle. Add the bay leaves and 1 tablespoon salt and cover with cold water. Heat to boiling over medium-high flame. Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes. Remove the pan from the heat and cool the octopus in the water for 1 hour.
• While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk until creamy and set aside.
• Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers. Cut off the tentacles and reserve; turn the body inside out and rinse well.
• Dissolve the gelatin in 1/2 cup boiling water and stir in 2 tablespoons lemon juice. Stir in 1/2 cup cold water. Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it. Refrigerate until set, about an hour.
• Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade. Toss to coat. Taste and adjust seasoning if necessary.
• To serve, invert molded tentacles onto a platter and slice. Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers. Serve with olives and sun-dried tomatoes.