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Octopus Salad

  • 2 lb. Octopus cooked and cut into bite size pieces
  • 4 cloves of garlic finely chopped
  • Juice of 2 lemons
  • 1 cup of chopped parsley
  • 1/2 of cup of extra virgin olive oil
  • 2 stocks of celery finely chopped
  • salt, pepper to taste.

Wash and clean your octopus, removing the ink sack and internal organs by making a circular cut around the beak with a paring knife and pulling it free (the organs will come with it).

Set three full pots of water on the stove, each with a cork in it, and bring them to a boil. Drop the octopus into the first, and when the water stops boiling transfer it to the second. When the second stops boiling transfer it to the third, and when it stops boiling return it to the first, which should be boiling again by now.

Repeat the transfers, and when you get to the first pot for the second time boil the octopus for 20 minutes. When it’s done, cut it into bite-sized pieces.

Place the cooked octopus and cut it into small chunks in a large bowl.

In a small bowl mix the olive oil, the juice of 2 lemons, garlic, half of the parsley, celery , of salt and pepper to taste, and dress the octopus with it.

Serve at room temperature and garnish with remaining parsley.

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