Best 5 Marinated Octopus Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a tantalizing and flavorful dish to impress your friends and family? Look no further than marinated octopus salad! This delightful dish combines the tender texture of octopus with a medley of vibrant flavors, creating a culinary experience that will leave your taste buds dancing. With its vibrant colors and enticing aroma, marinated octopus salad is sure to be the star of any gathering. Whether you're hosting a special occasion or simply want to enjoy a delicious and healthy meal, this recipe has got you covered. So, let's dive in and explore the secrets of preparing a delectable marinated octopus salad that will be the talk of your next culinary adventure.

Here are our top 5 tried and tested recipes!

OCTOPUS SALAD



Octopus Salad image

Provided by Food Network

Categories     main-dish

Time 2h40m

Number Of Ingredients 9

1 octopus (4 to 5 pounds)
4 stalks celery, medium diced
4 lemons, juiced
1 can large pitted olives, halved
1 clove garlic, minced
3/4 red onion, medium diced
1 tablespoon parsley, chopped
Olive oil
Salt and pepper, to taste

Steps:

  • In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

MARINATED OCTOPUS SALAD



Marinated Octopus Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 3h

Yield 4 servings

Number Of Ingredients 10

14 to 16 ounces cooked, cooled octopus (recipe follows)
1 small red onion, sliced thin
1/2 cup chopped celery
1 tablespoon drained capers
2 tablespoons sliced pitted calamata olives
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons good-quality red wine vinegar
Salt and freshly ground black pepper to taste
1 tablespoon flat-leaf parsley, leaves only, coarsely chopped
1 bunch arugula, rinsed and dried

Steps:

  • Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
  • Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
  • Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 2 grams

MARINATED OCTOPUS



Marinated Octopus image

Categories     Marinate     Octopus     Simmer     Boil

Yield serves 8

Number Of Ingredients 17

1 (8-pound) octopus, cleaned
1 cork (see headnote)
1 tablespoon peppercorns
2 carrots, peeled
1 onion, halved
1 head garlic, halved
1 bulb fennel, halved
2 ribs celery, halved
3 fresh or 2 dried bay leaves
Kosher salt and freshly ground pepper
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
1 or 2 lemons (enough to produce 1/4 cup juice)
1 orange
1 shallot
1 clove garlic, sliced paper-thin
Generous pinch of chile flakes

Steps:

  • In a large stockpot, place the octopus, cork, peppercorns, carrots, onion, garlic head, fennel, celery, and bay leaves. Cover with cold water. Bring to a light boil and then keep at the barest simmer for 1 hour to 1 hour and 15 minutes, or until the octopus is tender. Place the entire pot in the refrigerator and allow the octopus to cool in the liquid.
  • When cool, remove the octopus from the liquid, discarding the liquid. Cut into 1-inch chunks, including the head. Sprinkle with salt and pepper.
  • In a large bowl, combine the lemon juice and olive oil. Using a vegetable peeler, remove the zest from the lemon(s) and orange in large strips and add to the bowl. Slice the shallot into rings and add to the bowl with the sliced garlic and chile flakes. Add the octopus chunks and toss to coat. Allow to marinate at room temperature for about 1 hour, stirring about every 10 minutes to mingle the flavors. Serve at room temperature.

BABY OCTOPUS SALAD



Baby Octopus Salad image

Categories     Salad     Fish     Shellfish     Appetizer     Quick & Easy     Low/No Sugar     Graduation     Seafood     Octopus     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings (as part of antipasti)

Number Of Ingredients 7

2 1/2 lb cleaned baby octopuses (see cooks' note, below), thawed if frozen
1 Turkish or 1/2 California bay leaf
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt (preferably Sicilian)
1/2 teaspoon black pepper
1 tablespoon chopped fresh oregano

Steps:

  • Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
  • Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
  • Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

MARINATED OCTOPUS



Marinated Octopus image

Provided by Maura Egan

Categories     project, appetizer

Time 3h15m

Yield About 6 servings

Number Of Ingredients 11

4 pounds octopus
2 fresh bay leaves
1/2 cup olive oil
6 tablespoons fresh lemon juice, and 2 tablespoons extra if using gelatin
2 tablespoons chopped fresh parsley
2 tablespoons chopped salted capers, plus extra for sprinkling
Salt and pepper
1 envelope unflavored gelatin
Sprigs fresh oregano
1/2 cup black olives
1/2 cup sun-dried tomatoes in oil

Steps:

  • Wash the octopus inside and out in cold water and place in a large kettle. Add the bay leaves and 1 tablespoon salt and cover with cold water. Heat to boiling over medium-high flame. Simmer over medium heat until the thick part of a tentacle can easily be sliced, about 40 minutes. Remove the pan from the heat and cool the octopus in the water for 1 hour.
  • While the octopus cools, prepare the marinade: combine the olive oil, 6 tablespoons lemon juice, parsley, chopped capers, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Whisk until creamy and set aside.
  • Lift the octopus into a colander in a sink and rinse each tentacle under cold water while rubbing off the skin and suckers. Cut off the tentacles and reserve; turn the body inside out and rinse well.
  • Dissolve the gelatin in 1/2 cup boiling water and stir in 2 tablespoons lemon juice. Stir in 1/2 cup cold water. Place the tentacles of one octopus in a rectangular terrine and pour the gelatin mixture over it. Refrigerate until set, about an hour.
  • Slice the remaining tentacles and bodies into bite-size pieces and place them in the bowl of marinade. Toss to coat. Taste and adjust seasoning if necessary.
  • To serve, invert molded tentacles onto a platter and slice. Arrange the bowl of marinated octopus alongside, garnish with the oregano and extra capers. Serve with olives and sun-dried tomatoes.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 4 grams, Sodium 869 milligrams, Sugar 0 grams

Tips:

  • Choose the freshest octopus you can find. Look for bright, shiny skin and firm flesh. Avoid octopus that is slimy or has an off odor.
  • Tenderize the octopus before cooking. There are a few ways to do this, including boiling, braising, or freezing and thawing. Tenderizing will help to make the octopus more tender and flavorful.
  • Marinate the octopus before grilling. This will help to add flavor and moisture to the octopus. You can use a variety of marinades, such as olive oil, lemon juice, garlic, and herbs.
  • Grill the octopus over medium-high heat. This will help to create a nice char on the outside while keeping the inside tender. Be sure to turn the octopus frequently so that it cooks evenly.
  • Serve the octopus immediately. Grilled octopus is best served immediately, while it is still hot and tender.

Conclusion:

Grilled octopus is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are serving it as an appetizer, main course, or salad, grilled octopus is sure to impress your guests. So next time you are looking for a unique and flavorful seafood dish, give grilled octopus a try. You won't be disappointed!

Related Topics