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!

Saucey Octopus Salad

Serves 4-6

Ingredients

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 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)

Method:

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 the octopus, place it on a dish, and put it in the refrigerator for 30 minutes

4. Drain the pot and discard the other ingredients

   
   

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

1. In a medium pot, prepare pasta as directed

2. Meanwhile, in a 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

   
   

C. Cut Octopus

1. Remove from refrigerator and cut into bite-sized pieces.

2. In a container, add octopus and  Fresh Lemon Sauce (or your favorite).

3. Give it a good shake to evenly coat.

   
   

D. Combine All Ingredients

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