Octopus is a nourishing and satisfying delicacy. It can be permeated by the flavors surrounding it in a dish which makes it very versatile. I enjoy octopus many ways – including grilled and fried, but this salad is a lighter way to serve it.
Prep. Time : 2 Hours with “Chill” time. Best made 4 hours to 1 day ahead for flavors to cultivate together.
Ingredients Needed to serve 6-8
- 1 3lb young Spanish octopus
- 1 Yellow Onion, peeled and quartered
- 2 bay leaves
- 1Tsp dried oregano
- 1 large lemon juiced
- ¼ cup of extra virgin olive oil
- ¼ cup chopped Mediterranean mixed olives (no pits)
- ¼ cup capers
- 1 cup of chopped roasted red bell peppers
- 1 full stock of a green onion, chopped in rounds from green to white tip
- ¼ cup chopped flat Italian parsley
- Seasonings to your taste: kosher salt, cracked pepper, cayenne pepper, crushed coriander.
- 1 cup per person serving of young arugula leaves
Directions: Bring a large pot of water to boil and cook octopus in boiling salted water with onion, black pepper, coriander, bay leaves and dry oregano until tender to the knife; about 40 minutes.
Once cooked, take octopus from water and Chill in the fridge about 1 to 1.5 hours. Remove from refrigerator and cut legs and body in small, bite size pieces. Place in a large bowl. Add to the cut octopus the remaining ingredients. Mixed well and let marinate together for few hours (even overnight) for better flavor.
Serve chilled on a decorative platter atop the arugula leaves.
Possible accompaniments: Thin sliced, broiler grilled crostini’s with olive oil. Rub with raw garlic clove when out of oven and cooled a bit for great flavour