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Mediterranean octopus salad
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Mediterranean octopus salad

A star rating of 5 out of 5.1 ratingRate
  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 3
A delicious and simple way to enjoy octopus


  • 1 octopus (about 800 g in weight)
  • 1 stick of celery
  • 1 carrot
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 tbsp vinegar
  • a pinch of salt

for the dressing:

  • 1 clove of garlic
  • 3 tbsp of olive oil
  • the juice of a lemon
  • salt and pepper
  • 1 tbsp fresh chopped parsley


  • STEP 1
    Wash the celery and the carrot and put them in a sauce spoon with plenty of cold water, the bay leaves, garlic, vinegar, salt and bring to the boil.
  • STEP 2
    When the water boils, holding the octopus from the head, dip the tentacles in and out of the water repeatedly for 4 times until they curl up (this will make them tender) then dip the whole octopus into the water.
  • STEP 3
    Turn the heat down, cover it up and let it cook for about 35 minutes.
  • STEP 4
    Check that it is cooked by prickling it with a fork. It should be tender, if not let it cook for longer.
  • STEP 5
    When cooked, take it out of the water and let it cool down.
  • STEP 6
    Chop it into small pieces, then add the lemon, the cooked chopped carrot, olive oil, salt, pepper, crushed garlic, parsley and mix it all up well.

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