Bring the sunshine of the Mediterranean to your table with this Portuguese-inspired octopus salad. Made with tender Mediterranean octopus, fresh herbs, and vibrant vegetables, this dish is light, flavourful, and perfect for summer dining. Ideal as a starter or main course, it’s a fantastic way to showcase octopus in a refreshing and authentic way.
Ingredients
For the Octopus:
1 frozen Mediterranean octopus (approx. 1.5kg)
½ white onion
2 bay leaves
1 garlic bulb, halved
½ bunch coriander stalks
2 lemon peel strips
1 tsp black peppercorns
Pinch of salt
For the Salad:
1 small red onion, finely diced
6 sun-dried tomatoes, finely chopped
½ red pepper, diced
½ bunch coriander leaves, roughly chopped
Extra virgin olive oil (high quality)
Fresh lemon juice
Salt and pepper, to taste
Method
1. Prepare the Octopus
If frozen, defrost the octopus overnight in the fridge or by submerging it in lukewarm water. Once defrosted, remove the beak from the centre of the tentacles.
Bring a large pot of salted water to a boil. Gently dip the octopus in and out of the boiling water a few times until the tentacles begin to curl — this helps to tenderise the skin and improve the texture.
Add the onion, bay leaves, garlic, coriander stalks, lemon peel, peppercorns, and a pinch of salt to the water. Fully submerge the octopus and simmer gently for 30–45 minutes, or until tender when pierced with a knife.
Leave the octopus to cool in the cooking liquid for extra flavour and tenderness.
2. Chop the Octopus
Once cool enough to handle, remove the octopus from the stock. Cut it into 1.5 cm cubes, discarding any gelatinous parts (usually found in the webbing area between the tentacles and head). Tip: Save the flavour-rich stock for seafood stews or paella.
3. Assemble the Salad
In a large mixing bowl, combine the chopped octopus, red onion, sun-dried tomatoes, red pepper, and fresh coriander leaves. Drizzle generously with high-quality extra virgin olive oil and fresh lemon juice. Season well with sea salt and black pepper.
Toss everything together until evenly coated, and taste to adjust the seasoning as needed.
Serving Suggestions
This octopus salad is perfect served chilled or at room temperature. Serve with crusty bread, over a bed of greens, or as part of a summer tapas spread. It also makes a great make-ahead dish for picnics or alfresco dining.
