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Octopus Salad

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Adjust Servings:
500/600 g fresh octopus
fresh parsley
2 organic lemons
1 cloves (if you like) garlic
4 spoons extra virgin olive oil

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Octopus Salad

  • Gluten Free
  • Serves 4
  • Medium


  • Seasoning



If you would like to make a fresh and tasty appetiser …. follow step by step this recipe…

Your octopus salad will be super soft and tasty!



     You can add boiled potatoes, mint and grated ginger!

I recommend to boil potatoes in water where you have already cooked the octopus… they will be tastier!

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Octopus cooking

Rinse the octopus perfectly.
Bring a pot of water to a boil.
once it is boiling, take the octopus by the head, immerse the tentacles in boiling water for a few seconds ten let the octopus rise.
Repeat this operation 3 times. This way you can make sure that the meats are already starting to soften.

Place the octopus in a plate. Rinse the pot, cool it, fill it with cold water and add a teaspoon of salt.
Immerse the octopus in water, make sure it is completely covered with water, tentacles upwards, body immersed in the bottom.
Place the pot on the stove and monitor the temperature. The water will slowly begin to color and the octopus will begin curl.
when the water reaches 100* degrees, cover with a lid and from that moment calculate 10 minutes of cooking (20 minutes for octopuses over 1 kg).
Then turn off the heat and let the octopus cook covered in its water. From time to time (not too often) turn the octopus and check the softness with a fork.
The octopus should cook in 50 minutes.



Meanwhile in small bowl put oil, the juice of 1 lemon, washed and previously chopped parsley, pepper and garlic (if you like). Beat everything with a fork ad cover.
When the octopus is tender, take it out and place it on a cutting board. Cut it into small cubes.
Place the octopus into a bowl and pour the seasoning.
Mix well and leave to marinate for 30 minutes.
Serve for your antipasto with a glass of chilly white wine!


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