Octopus salad is a great classic of Mediterranean cuisine, a simple but tasty dish that captures all the aromas of the sea. Perfect both as an appetizer and as a main course, it requires few steps for preparation, but some precautions are essential to obtain tender and flavorful meat. This recipe is never missing from holiday menus.
Here are some other irresistible recipes that smell of the sea and tell all the flavor of the Mediterranean tradition:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.6 lbs octopus (to clean)
- 1 stalk celery
- 1 carrot
- 1 clove garlic
- 2 sprigs parsley
- 1 lemon
- 2 tbsp extra virgin olive oil
- to taste fine salt
Steps for Octopus Salad
First, take care of cooking the octopus you have already cleaned and rinsed under running water. Place a large pot of water on the stove and bring it to a boil.
When the water has reached a boil, dip the octopus 4-5 times, lifting it each time, to make the tentacles curl; then immerse it completely. Cook for about 40-45 minutes, covering the pot with a lid.
Once cooking is completed, let the octopus cool in its cooking water. Once lukewarm, cut it into not too large pieces with the help of a knife and transfer it to a bowl.
Now prepare the dressing emulsion: wash the parsley, dry it, and finely chop it; squeeze the lemon to obtain the juice. In a bowl, pour the extra virgin olive oil, lemon juice, a pinch of salt, and the chopped parsley, then vigorously beat for a few seconds with a fork.
Pour the emulsion over the octopus. Wash the celery stalk, dry it, cut it into pieces, and add it to the bowl. Mix well to distribute the dressing evenly.
And here is your octopus salad, simple, fragrant, and delicious. Enjoy your meal!
Storing Octopus Salad
You can store the octopus salad in the refrigerator, in an airtight container, for up to 2 days.
