This octopus salad is very popular on the island of Crete. It's easy and quick to prepare. And the most difficult thing will be to boil the octopus. This is why many people do not cook octopus dishes, fearing that they will not be able to cook it correctly. I will share the secret of how to easily and tasty cook octopus and enjoy its taste to the fullest.

We will prepare all the products according to the list. Octopus can be used either fresh or frozen. I always use the “Italian” salad leaf mixture.

Luckily for me, we have octopus tentacles on sale, so I don’t need to cut up the carcasses.

So, place the octopus in a saucepan and add 100 ml of water. Place the pan on the fire and let the water boil. Cook the octopus for 20-25 minutes, periodically testing the octopus meat with a knife to check for doneness. The finished meat can be easily pierced with a knife. Once the knife has entered the octopus meat well, remove the pan from the heat. Place the octopus in a colander to completely drain the liquid. If you had unpeeled octopus, then simply peel off the remaining red film under cold water. Pat the octopus dry with paper towels.

Cut the octopus tentacles into small portions.

Place the mixture of lettuce leaves on a flat dish.

Cut the cherry tomatoes in half and place the tomatoes on a plate.

We put the octopus pieces there too. Add olives, capers and pour olive oil and balsamic vinegar over the salad. Squeeze the juice out of half a lemon and also pour it over the salad. Sprinkle with dried oregano and salt to taste.

A ready-made octopus salad can easily become a complete main dish for those who are losing weight and eating right. Or maybe it will just please you as a very nutritious and tasty salad.

When I look at the salad I have prepared, I am always amazed at how good and simple Cretan dishes are, how healthy and absolutely easy to digest they are. Bon appetit!

for 4 servings: Has already

• Octopus - 1 pc.
• Lemon - 2 pcs.
• Onion - 1 pc.
• Sweet red onion- 1 PC.
• Carrots - 1 pc.
• Celery stalks- 1 PC.
• Potatoes - 6 pcs.
• Wine vinegar - 2 tbsp.
• Greenery
• Olive oil
• Sea salt
• Ground black pepper

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1.

The octopus must be beaten well. Like chicken tapaka. Very good. If possible, ask the fishmonger to do this; they have special hammers. If not... We bring it home, rinse it well, cover it with cling film and give it a terrible beating. The stronger the better. But also... don't go too far! Just like with chickens.

And one more thing... Octopus is usually sold cleaned... Follow. The entrails and beak must be removed. Unfortunately, I don't have a photo of the uncleaned one.
But... I've never even seen them in the markets. This is in case... if there is something floating in your neighboring river.

2.

Place in a large saucepan. There... lemon, onion, carrots, celery stalk. Fill with water.
We don’t salt the water!

Cook... for at least forty minutes over medium heat. A very long one – at least an hour.
Once they taught me how to throw a wine bottle cork into a pan - this is what, they say, all fishermen do.

Let cool in the pan and remove.

3.

We clean it (it is very easy to remove the film afterwards)...
We clean it as we like. I'm not afraid of boiled "suckers". If you don't like it, make it completely "bald". And marinate...
My favorite marinade... About one and a half kilogram handsome man.
Juice of one lemon, salt, freshly ground black pepper, a couple of tablespoons of white wine vinegar. All. Mix well...
Cover with film and place in the refrigerator... for at least three hours.

Like other invertebrate marine life, octopuses are considered a very useful product. A variety of dishes are prepared from tender, protein-rich dietary meat with a pleasant sweetish taste - appetizers, soups, main courses. And, of course, a delicious low-calorie octopus salad - boiled, grilled, canned or marinated with various dressings and combined with vegetables, fruits, leafy and spicy herbs.

Salad with octopus, egg and fresh tomatoes

A classic, very simple salad with a classic combination of ingredients. The recipe uses the most common, inexpensive, available products.

The salad is left in the refrigerator for half an hour so that the tender meat is soaked in the dressing. The dish is served chilled.

Quick snack with canned octopus

Unlike previous recipes, much less time is spent preparing this seafood salad. The main ingredient of the dish is completely ready to eat, so all you need to do is cut it and mix it with the rest of the ingredients.

For 2 servings:

• 1 can of octopus canned in its own juice;
• 1 onion (white, lettuce);
• 3 hard-boiled eggs;
• 2 tbsp. l. light mayonnaise or Greek yogurt;
• salt.

Salad assembly time is 20 minutes. Calorie content – ​​135 kcal/100 g.

1. The canned octopus is taken out of the jar and cut into pieces. The liquid is drained or saved for other dishes, such as seafood risotto.
2. The shells are removed from the eggs. Cut into cubes.
3. Peel the onion and cut into thin quarters.
4. All products are mixed in a salad bowl. Salt to taste. Pour mayonnaise over and stir.

The salad should stand for 20 minutes in the refrigerator. Then you can serve, garnishing (optional) with parsley leaves.

The video shows a recipe for a salad of canned octopus and oranges:

Spicy dish with marinated seafood

The dish will especially appeal to lovers of spicy dishes with an original taste. A salad with seafood marinated in garlic and pieces of bell pepper turns out aromatic, incredibly tasty and is always eaten first by guests.

For 4 servings:

• 750 fresh octopuses;
• 1 sweet fleshy pepper with red skin;
• 1 tbsp. l. sweet chili sauce;
• 2 cloves of garlic;
• 2 tbsp. l. lime juice;
• 4 tbsp. l. olive oil;
• 3-4 sprigs of cilantro.

The total salad preparation time is 2.5 hours.

Calorie content – ​​125 kcal/100 g.

1. Octopuses are scalded with boiling water and peeled. The suckers on the tentacles, eyes, beak, and cartilage inside the body are removed.
2. The fillet is washed with running water and cut into large pieces.
3. The garlic is passed through a press into olive oil.
4. Octopus pieces are mixed with garlic sauce. Leave to marinate in the refrigerator for 2 hours, covering the bowl with cling film.
5. Heat a grill pan over high heat (you can use a grill rack). Fry the octopuses until they become soft. For small individuals, 3-5 minutes is enough, for large individuals – 10-15.
6. Bell peppers are washed and cored. The thin-skinned pulp is cut into cubes.
7. The cilantro is chopped into smaller pieces.
8. Pieces of sweet pepper, chopped herbs, and seafood are mixed in a salad bowl. Season the salad with lime juice. Stir.

You can serve the dish immediately while it is warm, or let it sit for a few minutes at room temperature. In both cases, it turns out very tasty.

Warm salad with new potatoes

Warm salads can be prepared from both fresh and marinated octopus. If fresh seafood is used, it will take longer to cook. But the costs are fully compensated by the excellent taste of the dish.

For 4 servings:

• 1500 g raw octopus;
• 6 medium potatoes;
• 1 PC. onions;
• 1 PC. red Yalta onion;
• 1 carrot;
• 1 stalk of celery;
• 2 small lemons;
• 2 tbsp. l. white wine vinegar;
• sea ​​salt, ground black pepper;
• greenery.

Product preparation time is 4 hours. Assembling the salad – 15 minutes.

Calorie content – ​​70 kcal/100 g.

1. The marine invertebrate carcass is cleaned as described above. Place the fillet on a cutting board, cover with cling film and beat well.
2. Peel onions and carrots. The celery stalk is washed and cut into 5 cm pieces. The lemon is washed and divided into 4 parts without removing the peel.
3. Pour water into the pan, add vegetables and citrus. Place on high heat.
4. As soon as it boils, place the octopus in the pan. After boiling, reduce the heat and cook everything for at least 40 minutes. The meat needs to be very soft.
5. The seafood is left to cool in the broth.
6. After 30 minutes, take it out and cut into pieces. Marinate in a mixture of lemon juice, wine vinegar, salt, and ground pepper for 2 hours in the refrigerator.
7. Potatoes are boiled in their skins. Allow to cool slightly, remove the skin and cut into cubes.
8. Yalta onions are peeled and cut into half rings.
9. Warm boiled potatoes, sweet onions, chopped herbs (optional), and octopus are mixed in a salad bowl. Season with oil, salt and pepper.

The salad is mixed and served immediately.

Assorted octopus, squid and vegetables

A bright, multi-colored seafood salad with vegetables that looks very appetizing and amazes with its taste. Preparing the dish is not very difficult, because the seafood in it comes ready-to-eat, canned. This light dish is perfect for a holiday table.

For 4 servings:

• 300 g canned octopus;
• 300 g canned squid;
• 200 g frozen green beans;
• 4 ripe tomatoes;
• 6 tbsp. l. pitted olives;
• 2 cloves of garlic;
• 8 stalks of celery;
• 2 bunches of parsley;
• 1 lemon;
• 2 tsp. chili pepper flakes;
• 6 tbsp. l. olive oil;
• salt.

Time – 20 minutes.

Calorie content – ​​100 kcal/100 g.

Preparing the salad:

1. Vegetables and greens are washed. Celery is cut into thin slices, parsley is finely chopped, tomatoes are cut into slices.
2. Green beans are boiled in lightly salted water. Drain and cool.
3. The zest is cut from the lemon into thin strips. Finely cut. The juice is squeezed out of the pulp.
4. Olives are cut in half lengthwise.
5. Garlic is passed through a press. Mix with chili, salt (0.5 tsp), olive oil, lemon juice.
6. Opening cans of canned octopus and squid. The liquid is drained and the seafood is cut into pieces.
7. All salad components are mixed in a salad bowl. Add lemon zest. Season with spicy olive oil. Salt and add spices to taste.

Place the salad in the refrigerator for a few minutes. Immediately before serving, stir again.

Octopus is a rather difficult product to process. You need to know how to clean and cook it.

If you undercook or overcook seafood in boiling water (on the grill), the meat loses all taste, becomes like hard rubber and is not suitable for food.

But there are little tricks that will help you avoid such trouble:

1. For salads, it is better to buy small Moscardini octopuses. Their meat is more tender, young octopuses are easier to clean and cook faster.
2. The carcasses are placed in the pan with the tentacles down and exclusively in boiling water. If you immerse the product in cold liquid and only then put it on fire, the meat will become tough.
3. Large fresh octopuses are cooked for at least 90 minutes on the lowest heat. Frozen seafood only needs to be cooked for 15 minutes.
4. To speed up the cooking process, the carcasses are pre-frozen or left in the refrigerator for a day.

In the video you will find a good recipe for octopus salad:

Large specimens are always skinned. It will be easier and faster to do this by scalding the octopus with boiling water. It is enough to rinse small octopuses well, remove the beak, eyes and internal cartilage. There is no need to peel off the skin.

And one last thing. During the cooking process, the meat of the sea creature “shrinks”, decreasing in size by 3 times. This point should be taken into account when choosing the proportions of the remaining salad ingredients.

Octopus salad- one of the few salads that has its own unique and spicy taste. This salad is prepared with vegetables and can be decorated with olives and herbs, as you like. To prepare the salad, you may need different products that should be prepared in advance.

Restaurants often have this unusual salad on their menu. Seafood dishes are becoming more and more popular. This salad can be called exotic, which has a unique taste. Many restaurant visitors prefer to order this salad with vegetables. The dish is often prepared for holidays and various celebrations.

In Europe, the dish is considered traditional for a festive feast. This dish is prepared in a hurry and requires a small selection of different ingredients. At home, you can prepare such a salad with the addition of greens.

Octopus salad will be even more flavorful if you add basil or parsley leaves to it.

How to cook octopus salad - 7 varieties

The dish is prepared from octopus, which must be pre-cooked. Seafood should be soft in taste. Greens will add freshness and brightness to the dish; often you cannot do without greens.

Ingredients:

• Lettuce leaves - 200 gr.;
• Cucumber - 1 pc.;
• Boiled egg - 1 pc.;
• Octopus - 300 gr.;
• Olive oil - 1 tbsp. spoon;
• Greens to taste.

Preparation:

First, chop the lettuce and cucumber. The boiled egg should also be cut into small pieces and poured into a deep bowl. Octopus should be cooked for at least 2 hours. After it has cooled, cut it into small pieces and add to other ingredients. Drizzle oil on top and sprinkle with fresh herbs.

To prepare, you will need a large selection of products that need to be prepared in advance. The dish will be fragrant if you add lemon or lime to it. This will make the salad even more refreshing and have a spicy, delicate taste.

Ingredients:

• Octopus - 5 pcs.;
• Cucumber - 1 pc.;
• Tomatoes - 4 pcs.;
• Lettuce leaves - 100 gr.;
• Olives - 30 gr.;
• Dill - 10 gr.;
• Lemon - half a lemon;
• Vegetable oil - 20 gr.;
• Soy sauce - 5 gr.

Preparation:

All ingredients should be cut into small pieces and placed in a cup. The olives should be cut into two halves and decorated with them on the salad. You can also decorate the salad with herbs and pour oil and prepared sauce over everything.

Grated lemon will add piquancy to the dish. The sauce will add an unusual taste to the salad.

It will be easy to prepare such a salad at home. To do this, you will need simple ingredients that need to be boiled in advance. A fresh clove of garlic will add piquancy to the dish.

Ingredients:

• Octopus - 715 gr.;
• Boiled potatoes - 2 pcs.;
• Garlic - 1 clove;
• Olive oil - 30 ml;
• Parsley to taste;
• Salt - a pinch.

Preparation:

The octopus is steamed in a pressure cooker for 30 minutes. Cut the boiled potatoes into cubes and finely chop the parsley. Remove the middle of the garlic clove and finely chop the rest. All ingredients should be mixed and oil and herbs should be added. Warm salad can be decorated on a plate with parsley leaves.

For preparation you will need cheese and ketchup; these products will make the salad juicier. Paprika and sesame will add an unusual taste to the dish. The salad will turn out fragrant if you add a little saffron to it.

Ingredients:

• Lettuce leaves - 100 gr.;
• Arugula - 70 gr.;
• Boiled egg - 1 pc.;
• Shrimp - 100 gr.;
• Octopus - 80 gr.;
• Tomatoes - 50 gr.;
• Cheese - 30 gr.;
• Ketchup - 100 gr.;
• Ground pepper - 10 gr.;
• Mayonnaise - 50 gr.;
• Saffron - 1 gr.;
• Garlic - 1 gr.;
• Sesame - 2 gr.;
• Olive oil - 20 ml;
• Paprika - 2 gr.

Preparation:

Cut all components into small cubes. The cheese should be grated, adding sesame seeds, paprika and saffron. Place all the chopped ingredients in a deep bowl and sprinkle grated garlic and ground pepper on top. Then pour oil over the salad and sprinkle with a little paprika.

The salad will be juicier if you add a little cilantro to it.

For cooking you will need fresh squid and cheese. The salad will be more appetizing if you add cherry tomatoes to it. It would also be a good idea to add basil and lettuce leaves here.

Ingredients:

• Squid - 100 gr.;
• Potatoes - 1 pc.;
• Mayonnaise - 100 gr.;
• Boiled carrots - 1 pc.;
• Octopus in oil - 1 can;
• Tomatoes - 300 gr.;
• Lettuce leaves - 50 gr.;
• Cheese - 30 gr.;
• Boiled egg - 1 pc.

Preparation:

Pre-prepared ingredients should be cut into small cubes. Boiled squid should be finely chopped and added to the salad bowl. You can decorate the top with grated cheese and lettuce.

To prepare the dish you will need peppers, mussels, and shrimp, thanks to which the salad will have an unusual taste. If you add lemon juice, the salad will be especially juicy.

Ingredients:

• Mussels - 800 gr.;
• Shrimp - 800 gr.;
• Octopus - 400 gr.;
• Bell pepper 1 pc.;
• Green bell pepper - 1 pc.;
• Lemon 1 pc.;
• Olive oil - 3 tbsp. spoons;
• Lettuce leaves - 300 gr.;
• Salt - a pinch.

Preparation:

Boil the mussels with lemon juice. Chop bell peppers and green bell peppers and place in a deep bowl. Then we chop the octopus and add the shrimp to the prepared ingredients.

Season the finished salad with the juice of half a lemon, oil and a pinch of salt. It is recommended to refrigerate the salad for 2 hours. After this, add lettuce leaves and mix well.

Salad with octopus in brine

To prepare this salad you will need a small set of ingredients. You can use an orange for the salad, this will make the dish aromatic and tender. Lettuce leaves are indispensable here.