Poseidon Octopus Salad Recipes

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.

OCTOPUS SALAD

Steps:

• Prepare the octopus. Wash it well and place in a pressure cooker with water, a peeled onion and a sprig of parsley. Leave to cook about 20 minutes. Drain the octopus, remove to a plate and cut into pieces.
• Season the octopus with a little salt, pepper, chopped parsley, chopped coriander, the remaining chopped onion and chopped garlic. Drizzle with olive oil and vinegar and mix everything with the help of two forks.
• Serve immediately.

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 AND POTATO SALAD

Steps:

• Rinse the octopus well under cold water and clean the sac, making sure to get rid of any grit. Flip the octopus over and look for the beak (the dark, hard, crusty shell-like bit) and scoop out with a paring knife. Add the beak and octopus to a large pot and cover with water. Bring to a boil, and then lower to medium-high heat and cook until the octopus is fork tender, about 40 minutes. Drain and let cool, and then cut into bite-size pieces. Meanwhile, peel your potatoes, cut into bite-size pieces and cover with cold water in another pot. Bring to a boil and cook until tender. Combine the octopus, potatoes, olive oil and lemon juice and season with salt and pepper. Add the black olives and parsley to finish.

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 AND POTATO SALAD

Steps:

• Place the octopus, wine cork, bay leaves, 2 teaspoons of salt and pepper in a large pot and cover generously with cold water. Bring to a boil over high heat. Lower the heat slightly and simmer vigorously until the octopus is tender but firm, about 1 to 1 1/2 hours, skimming the liquid as necessary. Drain and let cool.
• Meanwhile, place the potatoes in a pot and cover with cold water. Bring to a boil over high heat. Lower the heat, cover and simmer until just tender, about 35 minutes. Drain and let cool. Peel and cut into 1-inch cubes.
• Cut the octopus tentacles from the head and slice into 1-inch pieces. Thinly slice the meat from the head. Toss the octopus and potatoes together in a bowl. Add the onion, olives, olive oil and vinegar and toss to combine. Season with salt and pepper to taste. Sprinkle with parsley and serve.