If you love Mediterranean scents and seafood, this delicious Mediterranean octopus salad made with a delicate octopus, creamy potatoes and olives is a must.
Mediterranean salad of octopus
This Mediterranean octopus salad is inspired by the coastal regions of Greece, Italy and Spain and can be served as a light food or an appetizer along with a crunchy glass of white wine. Adding potatoes makes the salad even more filling while complementing the octopus. The potatoes absorb all the olive oil and the goodness of vinegar, which makes this dish even more delicious. I use a pre -cooked octopus for convenience, but I also included instructions if you want to cook it from scratch. For other seafood salads, try my A strong shrimp salad and avocado., Cooled salad of Kalamari And that delicious Italian shrimp saladS
Why would you like this octopus salad
I love an octopus and always order it when I’m out. However, I was always intimidated by the idea of doing it at home until I took a cook class and learned how easy it was. But knowing that it may be difficult for you, I used in advance
Freshdirect cooked octopus, but you can also find it in Costco or online. If you want to prepare it yourself, see the instructions below.
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What will you need
Here is everything you need to make this easy Mediterranean octopus salad. See the recipe card below for accurate measurements.
- Potato potatoes are small baby potatoes. You can use the whole color or mixture of white and red.
- Octopus: The King of the Octopus (Translated to Octopus King) is a popular brand sold in Costco. I also buy frozen and prepared from fresh direct or whole foods. Cut it into small pieces.
- Olives: I love the olives of the kalama or gaet that are similar to the kalama in this salad.
- Scent: Ground or grated garlic and thinly sliced scarf
- Parsley For color and freshness
- Octopus salad dressing: Lemon juice and heat, red wine vinegar, extra virgin olive oil, coarse salt and black pepper
How to prepare an octopus salad
If you start with a boiled octopus, the only cooking you will do is cook potatoes. Everything else is just cutting and throwing. See the recipe card at the bottom for printing instructions.
- Boil the potatoes: Add the potatoes to the saucepan with salt water – make sure it is extra salty as the potatoes absorb the aroma. Bring it to a boil, let it simmer until the potatoes are tender, and drain. Once cooled, cut them in half or quarters, depending on their size.
- Combine everything: While the potatoes are cooked, put all the ingredients in a bowl. Once the potatoes are ready, add them.
- Marinate Octopus salad for at least 15 minutes or overnight in the refrigerator.
How to cook an octopus (no fear!)
If you can’t find an octopus prepared, you can prepare it yourself. Although it may seem frightening, it’s easier than you think. The key to cooking an octopus so that it is not rubber is to simmer it until it is softened before cooling it and cutting it for the salad. If you Start with a cleaned octopus (Recommended), the process is even more simple! Ask your fishing to clean it for you.
- Start with a cleaned octopus: If your octopus is already cleaned (beak, eyes and internal organs removed), rinse it under cold water before cooking.
- Prepare your pot: Bring a large saucepan with water until boiling. Add bay leaf, black peppers, spraying vinegar (or white wine) and a garlic clove or onion wedge (optional) for added taste.
- The curl trick (optional): To get well -curved tentacles, dip the octopus in boiling water three times, holding it to your head before dipping it completely. This helps to adjust the shape.
- To simmer according to weight: Cooking time is below. This is done when you can easily drill it with a fork.
–Regular (non-toterized) octopus: Boil for 12 minutes per kilogram on low heat.
–Pre-toterized octopus: Boil for 6 minutes per kilogram on low heat. - Cooling in the cooking liquid: Turn off the hob and allow the octopus to cool in the liquid for about 20 minutes. This helps to maintain moisture and tenderness.
- Remove the skin (optional): After cooling, gently rub the outer skin with your hands or paper towel. Some people love the added texture, so this step is up to you!
- Slicing and use: Cut the octopus into bites of bites and throw it into your Mediterranean octopus and potato salad or other dish.
Variations
- Seafood: Replace octopus with boiled shrimp, squid or lobster.
- Olives: Substute Castelvetrano.
- Scarf: Replace the scarf with red onion.
Pairing suggestions
This salad combines beautifully with grilled vegetables as zucchini., eggplantor bells.
If you serve it as part of the Mediterranean distribution, consider adding humus And he asks, grilled haulums or tomatoes and feta salad.
Storage
Cool the octopus salad for up to 3 days and eat the remnants cold for a quick lunch.
More Mediterranean recipes you will like
For more dinner ideasSee my Seafood recipes Collection, plus those Five delicious Mediterranean recipes To inspire your next meal!
Yield: 4 portions
Size serving: 1 Mug
Add whole potatoes to a saucepan with salt water* and bring to a boil. Cook until the potatoes are tender when drilled with a fork. Drain from water and cooling. Once cooled, cut in half or into quarters depending on the size (they must be the right size for a fork!)
While the potatoes are cooked, take the remaining ingredients marinated: in a large bowl, combine octopus, olives, scarves, parsley, lemon, red wine vinegar, olive oil, salt and black pepper. Once the potatoes have cooled, add to the bowl.
Leave the Octopus salad marinade for a minimum of 15 minutes, but until the night!
Last step:
Please Leave a rating and comment We let us understand how you liked this recipe! This helps our business thrive and continue to provide free, high quality recipes for you.Service: 1 Mug., Calories: 366.5 kcal., Carbohydrates: 14.5 g., Protein: 47.5 g., Fat: 12.5 g., Saturated fat: 1 g., Cholesterol: 290 mg., Sodium: 1176 mg., Fiber: 2 g., Sugar: 2.5 g
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