Ingredients
Scale
- 1 pound of octopus, cleaned
- 2 medium potatoes, peeled and diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced and zested
- Salt and pepper, to taste
- Optional: 1 teaspoon smoked paprika
Instructions
- Prepare all ingredients: clean octopus, peel and dice potatoes, and chop vegetables.
- Boil octopus in salted water for 30-40 minutes until tender; cool afterwards.
- Boil diced potatoes in the same water for 10-15 minutes until fork-tender; drain and cool.
- Chop cooled octopus into bite-sized pieces.
- Whisk together olive oil, red wine vinegar, lemon juice and zest, and season.
- Combine chopped octopus, potatoes, tomatoes, onion, and parsley in a bowl; add dressing and toss gently.
- Chill salad for at least 30 minutes before serving; adjust seasoning if necessary.
Notes
- Grilling the octopus before chopping adds extra flavor.
- For best results, allow the salad to chill to meld flavors.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Pescatarian