Description
If you love Mediterranean flavors and seafood, this delicious Mediterranean Octopus Salad made with tender octopus, creamy potatoes, and olives is a must- try.
Yield: 4servings | Serving Size: 1generous cup
Ingredients
1 ½cupspeewee potatoes, or tiny potatoes
3cupscooked octopus, chopped 1 ½ pounds (El Rey del Pulpo)
½cuppitted Gaeta, or Kalamata olives, chopped
2clovesgarlic, finely minced or grated
½cupshallot, thinly sliced
¼cupfresh parsley, chopped
1lemon, zest & juice
¼cupred wine vinegar
2tablespoonsextra virgin olive oil
1teaspooncoarse salt
¼teaspoonfresh cracked black pepper
Instructions
- Add whole potatoes to a pot of salted water* & bring to a boil. Simmer until the potatoes are tender when pierced with a fork. Drain from the water & cool. Once cool, slice in half or in quarters depending on the size (they should be the right size for a forkful!)
- While potatoes cook, get the remaining ingredients marinating: In a large bowl combine octopus, olives, shallot, parsley, lemon, red wine vinegar, olive oil, salt & pepper. Once the potatoes are cool, add to the bowl.
- Let octopus salad marinade for a minimum of 15 minutes but up to over night!
Last Step:
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Notes
Cooked octopus is often available frozen at grocery stores like Whole Foods, Fresh Direct, Costco or online. The brand I used is El Rey del Pulpo, which makes this salad so fast to makr. If only raw octopus is available, see full instructions above on how to cook octopus.
*The water for the potatoes should be saltier than you think, this will help the potatoes absorb the flavor.
Variations Seafood: Swap octopus with cooked shrimp, squid or lobster. Olives: Substitute Castelvetrano. Shallot: Replace the shallot with a red onion.
Nutrition
Serving: 1generous cup, Calories: 366.5kcal, Carbohydrates: 14.5g, Protein: 47.5g, Fat: 12.5g, Saturated Fat: 1g, Cholesterol: 290mg, Sodium: 1176mg, Fiber: 2g, Sugar: 2.5g
