Saucey Octopus Salad

Thanks to our super fan Matt Forbes @SoCalTuna We have an awesome new Octopus Salad recipe.  Ever made octopus? Been wanting to try? Now is your chance!

Serves 4-6

1 whole fresh, cleaned octopus (remove beak if present) (approx 2-3 lbs, pre-cooked or frozen is fine too).

For Octopus

2 quarts Red Wine Vinegar

10 peppercorns

1 large carrot, washed

1 yellow onion

1/2 C Fresh Lemon Saucey Sauce

For Salad

3 gloves garlic, coarsely chopped

1 T capers (optional)

1/2 red onion, thinly sliced

2 t salt

1/2 t pepper

1/8 C extra virgin olive oil

2-3 C fresh parsley, chopped

2-3 C fresh cilantro, chopped

1 1/2 fresh lemons, juiced

4 servings of your favorite pasta, cooked (tortellini is great with this)



A. Cook the Octopus

  1. Add 2 quarts of water, red wine vinegar, peppercorns, carrot and onion to a large pot
  2. Bring to a boil, cover and simmer for 40 minutes
  3. Remove octopus, place on dish and put in refrigerator for 30 minutes
  4. Drain pot and discard other ingredients

B. Make Salad (this can be done while cooking the octopus)

  1. In medium pot prepare pasta as directed
  2. Meanwhile, in large pot combine garlic, capers, red onion, salt, pepper and olive oil; stir well.
  3. Add parsley and cilantro to the pot. Squeeze lemons and toss all to coat
  4. Stir in cooked pasta

D. Cut Octopus

  1. Remove from refrigerator and cut into bite-size pieces.
  2. In a container add octopus and Saucey Sauce Fresh Lemon (or your favorite).
  3. Give it a good shake to evenly coat.

E. Combine All Ingredients

In large bowl mix everything together – and viola – a fresh octopus salad!

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