Octopus Salad Recipes
OCTOPUS SALAD
Provided by Gina Marie Miraglia Eriquez
Categories Appetizer Dinner Lunch Octopus Spring Summer Healthy Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (as part of antipasti) servings
Number Of Ingredients 9
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.
OCTOPUS SALAD
This Italian salad comes together quickly and couldn't be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
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
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
Provided by Florence Fabricant
Categories salads and dressings
Time 3h
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams
BABY OCTOPUS SALAD
Categories Salad Fish Shellfish Appetizer Quick & Easy Low/No Sugar Graduation Seafood Octopus Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings (as part of antipasti)
Number Of Ingredients 7
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.
MEDITERRANEAN OCTOPUS SALAD
A delicious and simple way to enjoy octopus
Provided by alida1
Time 1h10m
Yield Serves 3
Number Of Ingredients 12
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.
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- Rinse the octopus under cold running water. Drain. Cut the tentacles from the base of the head and remove the beak (which resembles a parrot’s). Trim the head and discard the beak. Separate the tentacles (see note).
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To prepare the octopus salad with parsley, start with the octopus: rinse it under running water 1, put it on a cutting board and eliminate the eyes using a knife 2, then remove the beak 3. If the octopus is fresh, beat it with a hammer or a meat beater to soften the meat 4. Rinse the octopus again under cold running water 5 and take the ...
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