Poseidon Octopus Salad Recipes

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 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 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

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:

• Rinse octopus under cold water, then cover with water by 2 inches in a 5-quart heavy pot.
• Using a rolling pin, smash lemongrass stalks. Cut into 3-inch lengths and add to pot with onion, ginger, cilantro, and salt. Bring to a boil, then reduce heat and simmer, covered, until octopus is tender, about 4 hours.
• Transfer octopus to a colander using tongs, then discard cooking liquid and any solids remaining in pot. When octopus is cool enough to handle, remove and discard head, then peel, discarding skin. Cut tentacles into 3-inch pieces, then cool to room temperature.
• Whisk together all dressing ingredients.
• Toss together octopus, roasted peppers, cilantro, scallion, and 2/3 cup dressing until octopus is well coated.
• Divide papaya among 4 plates and top with octopus salad. Drizzle remaining dressing over salad.
• *Check with your fishmonger or supermarket to see if they have octopus available; you may have to order one in advance. Whole octopuses are usually sold cleaned and frozen in a solid block.
• **Available at Asian markets and some supermarkets.

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 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.