Best Mediterranean Octopus Recipes

MEDITERRANEAN OCTOPUS SALAD

Steps:

• Wash the celery and the carrot and put them in a sauce spoon with plenty of cold water, the bay leaves, garlic, vinegar, salt and bring to the boil.
• When the water boils, holding the octopus from the head, dip the tentacles in and out of the water repeatedly for 4 times until they curl up (this will make them tender) then dip the whole octopus into the water.
• Turn the heat down, cover it up and let it cook for about 35 minutes.
• Check that it is cooked by prickling it with a fork. It should be tender, if not let it cook for longer.
• When cooked, take it out of the water and let it cool down.
• Chop it into small pieces, then add the lemon, the cooked chopped carrot, olive oil, salt, pepper, crushed garlic, parsley and mix it all up well.

MEDITERRANEAN OCTOPUS

Steps:

• Bring a large pan of water to a simmer.
• Simmer octopus, bay leaves, garlic and peppercorns in a large covered pan of water for about an hour or until tender.
• Remove octopus and rinse in cold water. Cut in half and peel outer skin by hand. Cut into 1/2 inch pieces and place in a large bowl.
• Add parsley, onion, olive oil and juice of half a lemon or more, to taste. Season with salt and pepper.
• Mix well, cover chillt for at least an hour. Serve room temperature or cool, after resting outside of the fridge for at least half an hour. Can be eaten as is served with toothpicks as an appetizer, or over spring greens as a salad (if eating as salad, double the dressing).