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octopus salad
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Easy Spring Octopus Salad with Mint and Lemon

Prep Time 15 minutes

Ingredients

  • 1kg raw octopus tentacles frozen
  • 2 litre water
  • 2 bay leaf
  • 1 tsp peppercorn
  • ¼ small white onion
  • ½ lemon
  • 1 tsp salt

Dressing

  • 2 tbsp organic olive oil
  • splash of apple cider vinegar
  • ½ lemon juice
  • 1 whole lemon zest
  • 1 celery stalk chopped
  • ¼ red onion thinly sliced
  • 2 tomato cut in small cubes, seeded
  • 1 tsp dried oregano
  • 1 jalapeno washed and seeded
  • ½ cup greek olives roughly chopped
  • sea salt

Garnish

  • 2-3 tbsp fresh mint whole leafs

Instructions

Cooking the Octopus

  • Cook: Fill a large stock pot with 2L of water (make sure it is at least half full). Bring it to a boil and using metal tongs to hold the octopus, dip the octopus in the water 3 times (submerge it at least 5 seconds for each dip). Wait for the water to reboil and carefully place the whole octopus inside. Add the spice: bay leaf, peppercorn, onion, lemon, and salt. Cover the stock pot with a lid and cook the octopus in a simmer heat. Each 1kg or 2 pounds octopus is 30 minutes of cooking. Average it will take 45-60 minutes depending on the size. It is done when you can effortlessly stick a fork into the meat.
  • Cool: When it is done cooking, turn off the heat and let the octopus cool off in the pot of its own water and juice. At least 2 hours or can be overnight. Take the octopus out onto a large bowl and peel and chop the octopus.

Cooking Frozen Prepared Octopus Tentacles

  • Cook: Fill a pot with hot water and bring it to a boil. Put the frozen tentacles into a strainer and dip it into the boiling water 3 times, 5 seconds each dip. Wait for the water to reboil and carefully place all the tentacles inside. Add the spice: bay leaf, peppercorn, onion, lemon, and salt. Cover the stock pot with a lid and cook the octopus in a simmer heat. for 1kg of octopus cooking time is 30 minutes. It is done when you can effortlessly stick a fork into the meat.

Octopus Salad

  • Add all the dressings together in a large bowl. Stir in olives and jalapeños.
  • Pour the dressing over cooled octopus, stir to combine, and serve cold. Garnish the top with mint leafs.