Serves 6
110 min
Basque Octopus Salad
Recipe GLPRd27d8a9c1ca212
A vibrant Mediterranean-inspired salad featuring tender poached octopus dressed in a bright olive oil and lemon vinaigrette. The octopus is gently simmered until tender, then tossed with crisp vegetables and a zesty dressing, creating a light yet satisfying dish that showcases the delicate flavors of the sea.
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Ingredients
1 medium octopus (about 1 lb), cleaned
1 tbsp white vinegar
¼ cup light olive oil
2 tbsp fresh lemon juice
Freshly ground black pepper to taste
Directions
Begin by carefully preparing the octopus. Cut it into four equal pieces, separating the head from the tentacles. Locate and remove the hard beak—a small shell-like structure in the center where the tentacles meet the head. Rinse all pieces thoroughly under cold water.
Fill a large saucepan with water and add 1 tablespoon of vinegar. Bring the water to a rolling boil. Carefully add the octopus head and tentacles to the boiling liquid. Return to a boil, then immediately reduce the heat to maintain a gentle simmer.
Simmer the octopus for 1 to 1½ hours, until the tentacles are very tender when pierced with a fork but still hold their shape and are not mushy. The water should barely bubble during cooking. Once done, transfer the octopus pieces to a colander to drain.
Place the drained octopus in an ice bath to cool completely, which takes about 15 minutes. This stops the cooking process and helps preserve the texture.
Once cooled, gently rub the octopus under cool running water to remove the thin, slippery outer membrane. Work carefully to preserve the suckers, as they add visual appeal and pleasant texture to the finished salad. Remove any remaining tough skin.
Roughly chop the cooled, cleaned octopus into bite-sized pieces. In a small bowl, whisk together the light olive oil and fresh lemon juice. Add the chopped octopus to the dressing and toss gently until well coated. Season generously with freshly ground black pepper.
Cover and refrigerate the dressed octopus for at least 30 minutes, or up to 2 days, allowing the flavors to meld. When ready to serve, transfer the cold octopus salad to a serving dish and enjoy as a light appetizer or main course.
