Easy Octopus Salad Recipes
OCTOPUS SALAD
This Italian salad comes together quickly and couldn't be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
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- Fill a large pot with water until half full. Place over high heat, and bring to a boil. Using metal thongs, dip the octopus into the boiling water for 5 seconds, then lift it and repeat the process 3 times. Then, dip the octopus into the boiling water, add the bay leaves, peppercorns, onion, and lemon wedges. Cover with a lid and simmer for 45 - 60 minutes, depending on the size of the octopus. The octopus is cooked when you can effortlessly push the forks into the meat.
- When the octopus is cooked, let it cool completely by leaving it in a pot filled with cooking water for at least 2 hours or overnight. Then, using metal thongs, transfer the octopus to a large bowl. Peel the octopus and cut it into smaller slices, and place in a large bowl.
- Cut the olives in half. Finely dice the onion, garlic, and chili. Chop the parsley, and add all the ingredients to the octopus in a bowl. Make the dressing. In a small bowl, combine the olive oil, lemon juice, lemon zest. Season with salt and pepper. Pour the dressing over the octopus, stir to combine, and serve.
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