135 minutes
A delightful and refreshing salad made with tender octopus and crisp celery, perfect as a unique appetizer or a light main course.
Octopus, frozen, sac, beak, and eyes removed
0 lb
cups
Red Onions, thinly sliced
each
Carrots, thinly sliced
each
Celery Ribs, thinly sliced
each
Garlic Clove, smashed and peeled
each
Bay Leaf, fresh
each
Fresh Italian Parsley, sprig
each
Fresh Sage, sprig
each
Fresh Rosemary, sprig
each
Fresh Thyme, sprig
each
Celery Heart, with tender leaves, base cut off, fibrous strings removed with a vegetable peeler, and thinly sliced
each
cups
Maldon Sea Salt, flaky
to taste
1. Cook the Octopus
Place the octopus in a large pot along with the white wine, thinly sliced onions, carrots, celery ribs, garlic, bay leaf, and fresh herbs. If you have a wine cork, toss that in too. Pour in enough water to cover the octopus, then bring everything to a boil over high heat.
2. Simmer the Octopus
Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for about an hour. The octopus is ready when it’s easily pierced with a knife. Remove the pot from the heat and let the octopus cool in the broth.
3. Prepare the Octopus
When the octopus has cooled, drain it and discard the cooked vegetables and cork. Cut off the tentacles and remove the skin and suckers. Then, cut the head and tentacles into 1-inch pieces.
4. Assemble the Salad
In a large bowl, combine the octopus pieces with the thinly sliced celery heart. Add the red wine vinegar and extra virgin olive oil, mixing well to coat everything evenly. Season generously with flaky sea salt. Serve the salad immediately or let it stand for an hour to let the flavors meld.
Swap out the celery for a combination of diced cucumber, cherry tomatoes, Kalamata olives, and a mix of fresh herbs like oregano and parsley. For the dressing, use olive oil, lemon juice, and a touch of red wine vinegar.
Replace the celery with thinly sliced cucumber, red bell pepper, and a handful of cilantro. Dress it with a combination of soy sauce, sesame oil, lime juice, and a bit of honey or sugar. Top with sesame seeds and green onions.
Instead of a warm salad, cool the cooked octopus and then mix it with diced red onions, jalapeños, cilantro, and avocado. Marinate in lime juice for a refreshing twist on ceviche.
Instead of boiling, try grilling or smoking the octopus for a smoky flavor that pairs well with the crispness of the celery.
Slice the tender octopus very thinly and arrange it on a plate. Drizzle with extra virgin olive oil, a squeeze of lemon, and sprinkle with smoked paprika and flaky sea salt.
Serve at cool room temperature to keep the octopus tender and the celery crisp.
Look for fresh or properly thawed octopuses with vivid color and a pleasant sea smell.
Let the octopus cool in its own liquid to maintain tenderness before grilling or searing for added flavor.
Aim for balance with quality olive oil, lemon juice, red wine vinegar, and a hint of Dijon mustard, seasoned well with salt and pepper.
Adjust seasoning just before serving and consider a final squeeze of lemon juice and flaky sea salt for brightness and flavor.
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