Octopus Salad

Staff Writer
Octopus Salad
Octopus Salad
Manuela Zangara

Octopus Salad

I want to share with you a very easy dish. In fact, it is almost a "non-recipe," as all you have to do is cut the ingredients and mix them together. Well, you may have to boil the octopus and potatoes, too, if you cannot find them ready. But that’s about it. I used to eat a lot of this during my summer holidays in Sicily, so it brings back lots of beautiful memories. It makes a great light main dish or a classy starter. Enjoy!

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5
Servings
220
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 2-3 pound octopus, cleaned and head removed
  • 1 small potato (optional)
  • 5 green olives, chopped
  • 1/2 Tablespoon capers
  • 2 Tablespoons giardiniera (mixed pickled vegetables)
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon red-wine vinegar
  • 1 Tablespoon chopped parsley
  • 2 Tablespoons chopped celery
  • 1 clove garlic, crushed
  • Salt and pepper, to taste

Directions

Bring a large pot of water to a boil over high heat. Add the octopus, making sure it is fully submerged, and return to a boil. Cook for 5-8 minutes, then reduce the heat to a simmer and cook until tender, about 2 hours. (Check periodically by piercing the thickest part with a fork; the octopus may finish cooking sooner, depending on the size.)

Meanwhile, place the potato in a small pot and cover with water. Place over high heat and cook until fork-tender, about 5-8 minutes. Drain, let cool, and dice.

Drain the octopus, rinse, and let cool. Run your fingers over the meat and remove any fat or gelatinous matter. Cut into individual tentacles and then dice. Mix all of the ingredients together and season with salt and pepper, to taste. Place in the refrigerator until ready to serve. This is best served cold or at room temperature.
 

Octopus Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Octopus Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
1g
4.8%
Cholesterol
109mg
36%
Protein
34g
68%
Carbs
6g
2%
Vitamin A
112µg
12%
Vitamin B12
45µg
100%
Vitamin B6
0.8mg
41.6%
Vitamin C
13mg
22%
Vitamin E
3mg
16%
Vitamin K
17µg
21%
Calcium
129mg
13%
Fiber
0.5g
1.9%
Folate (food)
40µg
N/A
Folate equivalent (total)
40µg
10%
Iron
12mg
68%
Magnesium
71mg
18%
Monounsaturated
3g
N/A
Niacin (B3)
5mg
24%
Phosphorus
427mg
61%
Polyunsaturated
0.9g
N/A
Potassium
825mg
24%
Sodium
588mg
25%
Zinc
4mg
26%

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