Octopus Salad Recipes

ZUK'S GRILLED OCTOPUS SALAD

Steps:

• Combine the poaching liquid ingredients in a large stockpot and bring to a boil. Add the octopus, reduce the heat to medium-low, and simmer until tender, 1 to 1½ hours. The meat is done when you can cut the thickest part of the tentacle with a butter knife. Remove from the poaching liquid and let the octopus cool for 15 minutes. Using your hands or a clean dishtowel, remove all the skin.
• Combine the marinade ingredients in a medium bowl. Add the octopus, tossing to coat. Set aside at room temperature for 1 hour.
• Combine the oil, lemon juice, vinegar, garlic, capers, olives, and raisins in a medium bowl. Salt and pepper to taste. Set aside.
• Light a charcoal fire or preheat your gas grill on high. Oil the grill's cooking surface.
• Remove the octopus from the marinade, letting the excess drain back into the bowl. Discard the marinade. Season the octopus with salt and pepper and place on the grill. Cook for 5 to 7 minutes total, turning so that all the sides get slightly golden and crispy.
• Remove to a cutting board, then cut the tentacles at an angle into ½-inch-thick pieces. Toss with the salad dressing. Add the arugula, radicchio, and basil, tossing well to combine. Serve immediately.

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 AND POTATO SALAD

Steps:

• Dip the octopus in cold water, make it boil and cook slowly for about 40 minutes. Then turn off the heat and let the octopus cook covered in its water till it's quite cool. From time to time (not too often otherwise you risk losing the heat from the pot) turn the octopus and check the softness with the tines of a fork.
• Peel the potatoes and cut them into cubes of about 2 cm (1 inch). Boil them in plenty of lightly salted water for about 20 minutes. Drain and let them cool.
• in a bowl, using a fork or a small whisk, emulsify oil, chopped parsley, lemon juice, a clove of garlic (which you will remove), salt and pepper.
• After the octopus has cooled, remove it from the water and place it on a cutting board. Remove excess skin and cut the octopus into small pieces. Place octopus and potatoes in a serving dish. Add the seasoning, and mix very gently until the marinade is evenly distributed. Let octopus and potato salad rest for 1 hour to well combine the ingredients before serving.

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:

• 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.

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

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.