• Servings 4
  • Prep 15 min
  • Cook 60 min
  • Cuisine
  • Skill Level

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 ┬ámay strain the stock and reserve for later use. Note; this stock is perfect for making authentic seafood risotto!
  • To make ┬áthe 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.

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