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

Bon Appetit!