Italian Octopus Salad


1 lb of cleaned octopus
1 yellow onion halved
2 celery stalks halved
2 carrots halved
3 quarts of water
2 celery stalks chopped
2 carrots, peeled and chopped
Extra virgin olive oil, for drizzling
1 lemon, halved
2 tbs fresh flat leaf parsley, chopped
Kosher salt and fresh cracked black pepper to taste
  • To tenderize octopus, bring a large pot of water to a boil and, add octopus dip it into the boiling water for about 10 seconds and pull it out . Let it cool slightly and dip it again. Repeat 1 or two more times.
  • Place the octopus, onion, celery and carrots and water to cover in a pot and bring to a boil.
  • Cook until the octopus is tender. About 1 hour.
  • Transfer the octopus to to a platter and set aside to cool.
  • You  may strain the stock and reserve for later use. Note; this stock is perfect for making authentic seafood risotto!
  • To make  the salad, cut the octopus into bite sized pieces and place in a serving bowl.
  • Add the celery and carrots and toss to mix.
  • Drizzle with a generous amount of olive oil and squeeze the lemon halves over and toss well.
  • Add the parsley and season to taste with salt and pepper.
  • Cover and refrigerate for at least one hour before serving.




15 min


1 hr



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