OCTOPUS SALAD WITH PARSLEY - Italian recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola oil is budget-friendly.

capers

💰Cheaper: green olives

Green olives provide a similar briny flavor at a lower cost.

balsamic vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is a cost-effective substitute with a tangy taste.

cherry tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are less expensive and can be diced for similar use.

Clean the octopus or ask your local fishmonger for help.

In a large pot, bring water to a simmer and add carrots, celery, garlic, bay leaves, black peppercorns, and salt.

Dip the octopus into the simmering water 4-5 times to curl the tentacles.

Cover the pot and cook the octopus for 40-45 minutes.

Skim off any foam that forms on the surface while cooking.

Check the octopus for doneness by stabbing it with a fork.

Once cooked, remove the octopus and let it cool.

Separate the head from the body and cut the tentacles into small pieces, about 1 centimeter in size.

Cut the head into small pieces as well.

For the dressing, combine fresh parsley, salt, pepper, lemon juice, and olive oil in a jar.

Shake the jar vigorously to mix the dressing ingredients.

Pour the dressing over the chopped octopus and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens