Best Mediterranean Octopus Salad Recipes

Octopus Salad image

Provided by Food Network

Time 2h40m

Number Of Ingredients 9

1 octopus (4 to 5 pounds)
4 stalks celery, medium diced
4 lemons, juiced
1 can large pitted olives, halved
1 clove garlic, minced
3/4 red onion, medium diced
1 tablespoon parsley, chopped
Olive oil
Salt and pepper, to taste

Steps:

In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

Octopus Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

Mediterranean Octopus image

Provided by Raquel Grinnell

Time 1h15m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 9

1 lb octopus, fresh and cleaned
2 bay leaves
3 fresh garlic cloves
8 -10 peppercorns
1 bunch parsley, finely chopped
1 small red onion
1 fresh lemon, juiced
2 tablespoons extra virgin olive oil
salt and pepper

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).

Nutrition Facts : Calories 169.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 54.4, Sodium 263.9, Carbohydrate 8.1, Fiber 1.6, Sugar 0.8, Protein 17.6