Mediterranean Octopus Salad
Salads | Mediterranean cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
Mediterranean Octopus Salad
Ingredients
- Octopus - 2 pieces
- Salad Potatoes - 4 pieces
- Scallions - 0.7 oz
- Olive Oil - 3 tablespoons
- Lemon - 1 piece
- Salt - 3 tablespoons
- Ground Black Pepper - to taste
- Garlic - 1 clove
- Parsley - 0.7 oz
Step by Step guide
Step 1
If the octopus is fresh, it needs to be cleaned: cut into 3 parts — tentacles, 'face', and head. The face should be discarded, the tentacles should be freed from the hard connecting part, and the head should be turned inside out to remove all the insides. Rinse well. If the octopus is frozen, it should be slowly thawed in the refrigerator; it is likely already cleaned.
Step 2
Bring 4 liters of water to a boil with 3 tablespoons of salt. Dip each part of the octopus into the water for 10 seconds, remove, allow the water to boil again, and repeat the process 2 more times. This way, the tentacles will curl beautifully, and the meat will be more tender. Then, cook all parts on low heat for an hour. Drain the water in which the octopus was cooked and let it cool in room temperature water.
Step 3
Now the colorful and slightly slippery skin of the octopus can be easily removed by hand. In Italy and Portugal, it is often left on, but here you should rely on your own taste and texture preference. Cut the octopus into diagonal pieces of 2–3 cm. Taste for salt — if it is not salty enough, add more salt.
Step 4
Mix the octopus with oil, lemon juice, parsley, onions, and garlic. Stir well and let sit at room temperature for about an hour (in this marinade, the octopus can be kept in the refrigerator for up to 2 days).
Step 5
Meanwhile, boil the potatoes and cut them into cubes of 1.5–2 cm.
Step 6
Serve while the potatoes are still warm, mixing them with the octopus in the marinade.
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