Taverna-style octopus salad
It is the salad you eat on holiday with your feet in the sand, the one you think you cannot make at home. You can: the whole secret is a slow, gentle simmer, the rest is a good dressing and 30 minutes of patience.
Instructions
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Thaw ahead
Move the octopus from the freezer to the fridge 24 hours ahead. This is the one step you cannot rush, the rest is easy.
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Scare the octopus
Bring a large pot of water to the boil. Hold the octopus by the head and dip it three times into the boiling water, a few seconds each time. The Spanish method that curls the tentacles nicely and keeps the flesh tender.
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Simmer it slow ⏱ 45 min
Then leave it in the pot and simmer over very low heat for 40 to 50 minutes. It is done when a fork slides easily into the thickest part of a tentacle. Turn off the heat and rest it 10 minutes in its water.
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Slice and assemble ⏱ 5 min
Lift the octopus out, rest it 5 minutes, then slice the tentacles into finger-thick pieces. Toss with the olive oil, vinegar, red onion, olives, capers, oregano, salt and pepper.
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Marinate and serve
Chill the salad for 30 minutes so the flavours make friends. Serve with lemon wedges, fresh parsley and good bread.
Good to know
Do not salt the cooking water, the octopus gets seasoned at the end, otherwise it toughens. The leftover cooking water is full of flavour: strain it and cook orzo or rice in it, taverna style.
Frequently asked questions
How do I make octopus tender and not tough?
With a slow, gentle simmer. The whole octopus cooks over very low heat for 40 to 50 minutes, done when a fork slides easily into the thickest part of a tentacle.
Why should I not salt the cooking water?
Because salt in the water toughens the flesh. The octopus is seasoned only at the end, when it is tossed into the dressing with olive oil, vinegar and oregano.
How do I thaw a whole octopus?
Move it from the freezer to the fridge 24 hours ahead. This is the one step you cannot rush, the rest of the recipe is easy.
What do I do with the leftover cooking water?
Strain it and cook orzo or rice in it, taverna style. It is full of flavour because it comes from simmering the octopus without salt.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Taverna-style octopus salad
Taverna-style octopus salad
It is the salad you eat on holiday with your feet in the sand, the one you think you cannot make at home. You can: the whole secret is a slow, gentle simmer, the rest is a good dressing and 30 minutes of patience.
Notes
Do not salt the cooking water, the octopus gets seasoned at the end, otherwise it toughens. The leftover cooking water is full of flavour: strain it and cook orzo or rice in it, taverna style.
