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    • Simple Marinated Octopus Salad

    Mark Sharron
    Easy
    1 hour
    4
    Here is a recipe for a fun and inventive dish of marinated octopus salad. If you want to cook an octopus, first tenderize it by cooking it in a pot for a few minutes. Next, marinate it in olive oil, lemon juice, parsley. The flavours in this dish are really simple. All you need is the octopus, a few other ingredients, and a little time to cook.
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    Ingredients

    • 2 frozen octopus, about 2 pounds each
    • salt and pepper to taste
    • ¼ cup plus 2 tablespoons extra virgin olive oil
    • 3 tablespoons lemon juice
    • 2 tablespoons minced flat-leaf parsley
    • 2 large garlic cloves, finely minced

    Method

    • Simple Marinated Octopus Salad – Step-by-Step Method
    • Thaw frozen octopus completely in the refrigerator overnight
    • Rinse octopus under cold running water to remove any surface ice or debris
    • Bring a large pot of water to a rolling boil, season water lightly with salt
    • Submerge octopus in boiling water for 1 minute, then remove and let cool for 2 minutes (blanching firms skin and enhances texture)
    • Return octopus to the pot, reduce water to a gentle simmer, and cook for 50–60 minutes until tender when pierced with a knife
    • While octopus simmers, peel and finely mince the garlic cloves
    • Wash and mince flat-leaf parsley until you have 2 tablespoons
    • In a small bowl, whisk together ¼ cup plus 2 tablespoons extra virgin olive oil and 3 tablespoons lemon juice to form an emulsion
    • Stir minced garlic and parsley into the oil-lemon mixture for the marinade
    • Once octopus is tender, remove from simmering water and let cool to room temperature
    • With a knife, cut octopus into bite-sized pieces or thin slices, discarding beak, eyes, and any excess gelatinous parts
    • Place octopus pieces in a mixing bowl
    • Season octopus lightly with salt and black pepper to taste
    • Pour prepared marinade over the octopus, turning to ensure each piece is coated
    • Cover and refrigerate marinated octopus for at least 1 hour (up to 4 hours) to allow flavors to infuse
    • Before serving, toss salad to distribute marinade and check seasoning, adding more lemon juice or pepper if desired
    • Plate the octopus salad on a chilled serving platter or individual plates
    • Spoon extra marinade over the octopus just before serving for shine and flavor
    • Garnish with extra minced parsley if desired
    • Serve chilled or at cool room temperature as a light appetizer or main course