Succulent Octopus September 23 2013, 0 Comments

People either love or hate the taste of octopus.  However, when it is cooked right, octopus is very delicious.  Since we are holding onto the last days of summer, we can’t help but think about having a fresh Octopus Salad.  Enjoy this fresh and simple recipe from Puglia. 

8 Servings 


2 pound frozen octopus, thawed and rinsed

1/3 cup chopped flat-leaf parsley

3 garlic cloves, finely chopped

1 celery rib, halved lengthwise and thinly sliced crosswise

1 carrot, halved lengthwise and very thinly sliced crosswise

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/2 teaspoon fine sea salt

1/4 teaspoon dried oregano


Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.

Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.

Let stand 30 minutes for flavors to develop.


(Recipe and Image of Salad Courtesy of Epicurious)