Simple Marinated Octopus Salad

1 hour
Amount Per Serving: Calories 310; Fat 0g; Cholesterol 124mg; Sodium 826mg; Potassium 912mg; Carbohydrates 8.6g; Fiber 0.8g; Sugars 0.9g; Protein 39g
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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  • 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


  • Place octopus in a bowl, cover with boiling water, weight with a plate or pot cover, and let stand 20 to 30 minutes to defrost.

  • Drain octopus. Pat dry with butcher paper or kitchen towel.

  • Cut the octopus into 1-inch pieces.

  • Cover octopus with 1 quart of water. Add 3 tablespoons salt and boil 15 minutes over medium-high heat.

  • Drain again and pat dry.

  • Rub octopus with 2 tablespoons vegetable oil.

  • Brush a large grill with oil.

  • Grill octopus over medium heat, turning occasionally, until tender, about 25 minutes.

  • Whisk together ¼ cup oil, lemon juice, parsley, garlic, 2 teaspoons salt, and ½ teaspoon pepper.

  • Thoroughly tenderize octopus by bashing with a mallet or hammer. Or, if you’re in a real hurry, chop it fine with a knife.

  • Stir in ¼ cup chopped parsley and enough dressing to lightly coat the octopus. Season to taste with salt and pepper and serve.

  • Serving Suggestions: For a great appetizer, use the remaining dressing to marinate some quartered cherry tomatoes. Serve with grilled bread.

Frozen Octopus Products