Octopus Salad

My thoughts on octopus

If you never tried octopus, you should try it with this recipe which is very easy to make. This is an appetizer or as they call it in Greek a meze. This meze could eaten with bread or pita and you could enjoy a red wine or an Ouzo or even moonshine Raki. Try to get a hold of some very spicy garlic. You can buy fresh octopus from a fish monger or frozen octopus at most grocery stores. Cooking octopus this way will make it very tender and its very nutritious.

1 large octopus about 1lb-1.5lb.
2 tbsp fresh oregano
1 tsp dried oregano
2 tbsp fresh parsley chopped
Juice of one lemon
1/2 cup red wine vinegar divided
1 cup extra virgin Greek olive oil
3 cloves garlic chopped
Sea salt and freshly ground pepper
2 tbsp capers
10 Kalamata olives pitted and chopped
Pinch dried chill flakes

If octopus is fresh go outside and slap on a stone or on the pavement to tenderize before cooking. If frozen thaw in a colander and put in a clean sink, wash octopus with lots of cold running water and table salt. Allow octopus to drain for about one hour after washing.
In a large pony add a drizzle of olive oil, bay leaf, 1/4 cup red wine vinegar and 1/4 cup cold water. Put octopus in pot and bring to a boil, as soon as you see it boil, turn the heat to the lowest possible setting and cover pot and alow to cook for 2 hours. To check octopus tenderness poke it with the tines of a fork in the thickest part and fork pierces easily then it’s ready. Drain cooked octopus and allow to cool. Now make the dressing; In a preferably medium size glass container mix all the rest of ingredients together. Cut octopus into 1/2″ pieces and drop into dressing. Allow flavours to meld together and then serve or refrigerate for up to one week.




2 thoughts on “Octopus Salad

  1. Once it’s made I know it can keep in the fridge for one week, but what is the minimum amount of time it should stay in the fridge (before eating) for the flavours to meld properly?

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