Octopus salad, a delicious seafood main course perfect for any occasion, even the most special ones, is easy to make and very tasty. The octopus salad is delicious whether eaten hot or at room temperature, and you can prepare it the day before to enhance the flavors. You can cook the octopus either in a traditional pot or a pressure cooker to reduce cooking time. The cooking time obviously varies depending on the size of the octopus you have to cook. Now let’s see how to prepare the octopus salad, and if you make it, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Pressure Cooker, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 octopus (3.3 lbs)
- 2.1 cups water
- 2 leaves bay leaf
- 1 carrot
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Pressure Cooker
How to Make Octopus Salad
Let’s start preparing the Octopus Salad, clean the octopus or cuttlefish, rinse it under running water, remove the eyes, the central tooth, and the entrails, then rinse it well under running water.
Now cook it in a traditional pot or a pressure cooker, pour the bay leaves and water into the pot, place it on the stove, and bring to a boil.
When the water starts boiling, grab the octopus by the belly and dip it in the boiling water up to the tentacles 4/5 times to curl the tentacles, then immerse it completely in water.
Now proceed with cooking the octopus. If cooking in a pressure cooker, close the pot with its pressure lid and place it on high heat. As soon as the pot starts to whistle, lower the heat to minimum and cook for 30/40 minutes, then turn off and let the pressure release before opening the lid. The cooking time varies based on the size of the octopus or cuttlefish.
If cooking in a traditional pot, cook the octopus for 1 hour; the time varies depending on the size of the octopus.
To check if the octopus is cooked, insert the tines of a fork into the head. If the tines enter easily, the cooking is done; otherwise, continue cooking for a few more minutes. Once the octopus is cooked, let it cool in its cooking water, making it even more tender and flavorful.
Drain the octopus, cut it into pieces, and place it in a bowl. Add julienned carrot and season with salt, pepper, and extra virgin olive oil. Mix well to blend the flavors.
How to Store Octopus Salad
Store it in the refrigerator for 2 days
