Ingredients
Units
Scale
Ingredients (Serves 4)
- 2 pounds fresh or cooked octopus
- 1/4 cup extra-virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- 1/4 cup fresh parsley, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
- Optional: 1/4 cup celery, thinly sliced
- Optional: 1/4 cup cherry tomatoes, halved
Instructions
Instructions
1. Prepare the Octopus
- If using raw octopus, clean it thoroughly under running water. Remove the beak and eyes if not already done.
- Bring a large pot of salted water to a boil. Optionally, add aromatics such as a bay leaf, garlic, or peppercorns to flavor the cooking water.
- Lower the heat to a gentle simmer and add the octopus. Cook for 40-60 minutes, or until tender (a knife should slide easily into the thickest part of the tentacles). Remove from water and let cool.
- Once cool, cut the octopus into bite-sized pieces.
2. Make the Dressing
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, parsley, garlic, salt, and pepper.
3. Assemble the Salad
- Add the chopped octopus to the dressing and toss well to coat.
- If using, add the celery and cherry tomatoes. Toss gently to combine.
4. Marinate and Serve
- Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature, garnished with additional parsley and a drizzle of olive oil if desired.
