-
Active Time
30 min
-
Total Time
2 hr
Salads like this one are found all over Puglia, almost always with carrot, celery, and parsley (we suspect the locals like the combination as much for its gorgeous color contrast with the octopus as for its freshness and crunch) and lightly dressed with olive oil and lemon.
Ingredients
Makes 8 (as part of antipasti) servings
Step 1
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.
Step 2
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.
Step 3
Let stand 30 minutes for flavors to develop.
Octopus salad, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley just before serving.
Leave a Review
Reviews (8)
Back to TopCan't wait to make this again...I wish octopus was easier to find! Made it the first time for an evening concert at a cemetery. My only regret was choosing the wrong container to carry it in. Used the cork and cooked the octi whole a very low simmer for just 60 minutes. Perfectly tender. Added cucumbers + potato to make it stretch for a crowd and capers for extra flavor punch. Next time I'll either skip the cucumbers or slice them thinner (didn't like the extra crunch) but repeat the soft potato and capers.
gabrielle_of_brklyn
Brooklyn, NY
8/7/2019
I used frozen pre-cooked octupus, so it cut down on the time, but it still tasted fabulous. I added some red pepper flake and tender cannellini beans.
kalien
Long Island, NY
8/26/2017
If you use fresh octopus instead of frozen there will be less water loss so you won't find that the octopus has shrunk to nothing. Cooking the tentacles whole is also better than cutting it before hand, to conserve flavor and less work. It's true about the cork tenderizing so definitely use it. This recipe is not calling for wine but should. A cup of red wine, NO WATER, and let it cook in its own juices.
jvincenty
Dix Hills NY
6/26/2015
Nice easy recipe. I will make it again. i used 5 baby octopus and 6 squid.
PADDYBOY914
staten island
5/27/2012
This was good, but I found it a lot of trouble to make. Dealing with the octopi was fun, but time-consuming, and I was disappointed by how little was left after they'd cooked. Still, the results were tasty and everyone liked it, so I might make it again if I got the urge for messing with octopus.
aikigypsy
9/26/2009
Good easy recipe for a light meal. Very tasty and healthy.
chefboyami
Siesta Key, Florida
3/1/2009
Absolutely perfect. I made it with baby octopus from Whole Foods, which I cut up and boiled in water with bay leaf, a dash of vinegar and a wine cork for one hour. The octopus was perfectly tender (the cork is an old Italian trick to tenderize octopus and it works) and the dressing perfectly balanced. A total winner.
Anonymous
Chicago
2/3/2009
This is a great spring salad. I boiled the octopus for 45 min. with some garlic, onion, and bay leaf. I also realized that I was missing a lemon and used a blood orange instead. I'd definitely make this again.
dberinghele
chicago
4/13/2008
See Related Recipes and Cooking Tips
-
53 Italian Seafood Recipes for the Feast of the Seven Fishes
Celebrate this Italian American Christmas Eve tradition with a meal that includes at least seven different types of seafood.
