Parsley Octopus Salad

I can provide you with a recipe for an Italian-style parsley octopus salad. It’s a delicious dish that is well suited as an appetizer or a light main course, with parsley adding freshness and color. Here’s how to prepare it:

Ingredients

• 1 octopus (about 1-1.5 kg), already cleaned
• 1 generous handful of chopped fresh parsley
• 2 cloves of garlic
• Juice of 1 lemon
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. Start by cooking the octopus. Bring a pot of water to a boil. Once the water is boiling, dip and lift the octopus 3 consecutive times (this operation helps the tentacles to curl). Then, immerse the octopus completely in the water and cook for about 40-60 minutes, until it is tender to the fork. Cooking time can vary depending on the size of the octopus.

2. Once cooked, turn off the heat and leave the octopus in the cooking water for another 20 minutes, to cool it down gradually and maintain tenderness.

3. After cooling, remove the octopus from the water, peel off the skin, and cut it into pieces or rounds, as preferred.

4. In a large bowl, combine the pieces of octopus with chopped parsley, thinly sliced garlic cloves, lemon juice, and extra virgin olive oil. Mix gently to season evenly.

5. Season with salt and pepper, then let the salad rest in the refrigerator for at least 1 hour, to allow the flavors to meld together.

6. Before serving, remove the garlic cloves and taste for any additional seasoning adjustments.

Curiosity

Octopus salad is a classic in Mediterranean cuisine, appreciated for the contrast between the texture of the perfectly cooked octopus and its aromatic lightness provided by herbs and lemon. In Southern Italy, especially in coastal regions, octopus is a staple in summer menus.