Mediterranean Octopus Salad
Equipment
- Large pot, platter,
- kitchen sink,
- whisk, knife,
- Cutting board
Ingredients
- 2 octopuses each approximately ¾ pound, cleaned
- 12 cups water
- 1 bay leaf
- ½ medium onion
- 4 peppercorns
- 2 sprigs parsley
- Salt
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon finely chopped onion
- 1 garlic clove finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Freshly ground black pepper
Instructions
- Tenderize the octopus by gently pounding it on a clean kitchen surface.
- Repeat this process at least 10 times.
- In a large pot, bring 12 cups of water to a boil over high heat.
- Briefly dunk the octopus into the boiling water for a few seconds, remove, and repeat this process two more times, leaving the octopus out of the water for a minute between dunkings.
- Transfer the octopus to a platter.
- Add the bay leaf, onion, peppercorns, parsley, and salt to the pot.
- Bring the water to a boil again over high heat if necessary.
- Return the octopus to the pot, reduce the heat to low, cover, and simmer until tender, approximately 1 hour, depending on the size of the octopus.
- Drain, discard the bay leaf, and let the octopus cool.
- Scrape off any loose skin and cut the body and tentacles into bite-size pieces using scissors.
- In a small bowl, whisk together the olive oil, red wine vinegar, chopped onion, chopped garlic, chopped parsley, salt, and black pepper.
- Add the octopus pieces and mix to coat.
- Cover the bowl and let the octopus marinate in the refrigerator overnight.
- Serve the Mediterranean Octopus Salad cold or at room temperature.
- Enjoy this flavorful Andalusian-style dish!
Notes / Tips / Wine Advice:
Wine Pairing:
This dish pairs well with a crisp and acidic Albariño or a light-bodied Verdejo. Alternatively, a dry rosé or a sparkling Cava would complement the flavors nicely.Nutritional Information
Calories: 350 kcal | Carbohydrates: 4 g | Protein: 40 g | Fat: 20 g | Sugar: 1 g