Marinated Octopus Salad Recipes

MARINATED OCTOPUS SALAD

Marinated Octopus Salad image

Provided by Florence Fabricant

Time 3h

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

OCTOPUS SALAD

Octopus Salad image

Provided by Gina Marie Miraglia Eriquez

Categories Appetizer Dinner Lunch Octopus Spring Summer Healthy Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 (as part of antipasti) servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.

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