Best Baby Octopus Salad Recipes

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

GREEK GRILLED BABY OCTOPUS SALAD

Steps:

• Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
• Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
• Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
• Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
• Serve warm with lemon wedges.

BABY OCTOPUS AND SQUID WITH BABY BOK CHOY - SALAD

Steps:

• boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
• Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
• Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
• Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
• Place drained items into a bowl, then add everything else except bok choy and shallot.
• Marinate at least 4 hours, or overnight.
• Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
• Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.

CHARRED BABY OCTOPUS SALAD RECIPE - (4.7/5)

Steps:

• Place cleaned baby octopodes in a bowl with lemon wheels, baby heirloom tomatoes, chilies (either Thai, Serrano, Jalapeño, Shishito). Coat with olive oil, lemon juice, dried oregano, salt, pepper. Let marinate while the grill gets hot, then place the medley in a grill basket in a single layer, and cook over high heat, flipping occasionally, until it all starts to char. Serve the hot octopus medley over lightly dressed mixed lettuces. Serve with extra dressing on the side.