The super tender frozen octopus salad is a very easy and quick recipe. I often use frozen octopus for convenience (found in the frozen fish aisle, at the fishmonger or supermarket). I like the idea of having it ready in the freezer. Delicious octopus with its exquisite meat lends itself to many preparations: with potatoes, in oil, roasted, but my children’s and my favorite version is the salad. Octopus is very tasty and lean, with a low fat percentage and a high water content. It’s a highly digestible protein food, ideal for weight control without sacrificing taste. At the fishmonger, we also find defrosted octopus, which is equally good and doesn’t need defrosting. The freezing process helps the flesh cook more quickly and simulates the “beating” effect of freshly caught octopus.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 88.57 (Kcal)
- Carbohydrates 1.63 (g) of which sugars 1.56 (g)
- Proteins 11.18 (g)
- Fat 4.22 (g) of which saturated 0.88 (g)of which unsaturated 3.26 (g)
- Fibers 0.03 (g)
- Sodium 122.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Super Tender Frozen Octopus Salad
There are several ways to tenderize octopus. The oldest is definitely beating the tentacles. The modern method involves a brief freezing. In reality, defrosted octopus is not bad, because the freezing process helps to tenderize the meat, which cooks more quickly.
- octopus (1 package of 2.2 lbs frozen or two smaller ones)
- olive oil (to taste)
- lemon juice (to taste)
- salt (to taste)
- pepper
- chopped parsley
Tools
- Pot
- Cutting Board
- Knife
Preparation of Super Tender Frozen Octopus Salad
If using frozen octopus, we need to defrost it. Place it in a colander over the sink and let it defrost completely
Once defrosted, rinse it very well under running water, emptying the head sac to remove fibers and membranes.
FIRST STAGE: CURLING THE TENTACLES
Bring a pot of water to a boil without salt. Holding the octopus by the head, dip just the tentacles 2-3 times into the boiling water. This will curl the tentacles without damaging them until the end of cooking.
SECOND STAGE: COOKING
Now immerse the octopus in boiling water and let it cook for about 40-45 minutes over moderate heat, covered with a lid, skimming off the white foam that forms with a skimmer.
At the end of cooking (I always check the cooking with a fork) and IMPORTANT! let the octopus cool in its cooking water to make it tender.
THIRD STAGE: CUTTING THE OCTOPUS
Transfer the octopus to the cutting board and with a knife separate the head from the tentacles and cut them in half
Cut the octopus into pieces about 1-1.5 inches
FOURTH STAGE: PREPARING THE SALAD
In a small bowl, emulsify: lemon, salt, pepper, chopped parsley, and mix it all well
Pour the emulsion over the octopus and mix well
STORAGE AND NOTES
To store octopus salad safely and maintain its flavor, follow these tips:
Refrigeration:
Place the octopus salad in an airtight container to avoid absorbing odors from other foods in the fridge.
Store the container in the coldest part of the refrigerator (about 39°F).
Duration:
Consume within 2-3 days to ensure freshness and food safety.
Seasoning:
If possible, add lemon, oil, and seasonings only when serving. This helps preserve the flavor and texture better.
Frequently Asked Questions
Should I defrost the octopus before cooking it?
Yes, it’s advisable to defrost it slowly in the fridge for 12-24 hours. Alternatively, you can quickly defrost it under cold running water.
How do I cook the octopus to make it tender?
Bring water to a boil in a large pot (you can add celery, carrot, onion, and bay leaf for flavor).
“Scare” the octopus by dipping it in boiling water 2-3 times (hold it by the head). This helps curl the tentacles.
Immerse it completely and lower the heat. Cook over low heat for about 20-25 minutes for every 1.1 lbs of octopus.
Turn off the heat and let it cool in its cooking water to keep it tender.How do I know if it’s cooked?
Check the tenderness by piercing the thickest part of the tentacles with a fork. If it enters easily, it’s ready.
How do I prepare it for the salad?
Cut the octopus into small pieces.
Season with extra virgin olive oil, lemon juice or vinegar, fresh parsley, optional minced garlic, and a pinch of salt.
Optionally add boiled potato cubes, olives, or celery to enhance the salad.
