Octopus and Shrimp Salad

My mother-in-law and sister-in-law made this recipe for us to try upstate. When I saw how they were prepping the octopus, I was thinking wow this is a lot of work. I’ve ordered squids, octopus, and seafood in restaurants before but rarely cook it at home. I’m used to looking at certain meat so when I see something that I don’t usually cook with. It feels strange to me.

My opinion changed when I tasted this finished dish. It was super fresh! It was like sitting on a Mediterranean beach and this was one of those exquisite dish being served. Words cannot express how delicious it was and all those thoughts of the amount of prepping and strange feeling I had dispersed.

Octopus & Shrimp Salad

Course: Lunch


  • 2 lb Frozen Octopus (thawed and rinse)
  • 1/3 cup Chopped flat-leaf parsley
  • 3 Garlic Cloves, finely chopped
  • 1 Celery Rib halved lengthwise and thinly sliced crosswise
  • 1/4 cup Extra-virgin olive oil
  • 1/4 cup Fresh Lemon Juice
  • 1/4 tsp Dried Oregano
  • 1/2 tsp Black Pepper
  • 1 tbsp Fresh Herb, chopped, (Cilantro or Parsley) Optional


  • First Step:
  • Cut off and discard head if the octopus
  • Cut Tentacles into 1-inch pieces
  • Cover octopus with water un a heavy medium pot and gently simmer uncovered
  • Continue cooking until tender, 45 minutes to an hour
  • Second Step:
  • Drain octopus in a strainer or colander and cool to room temperature
  • Transfer to a bowl
  • Stir in remaining ingredients
  • Third Step:
  • Let stand for 30 minutes for flavors to be developed and absorbed


Can be served chilled. The Octopus salad can be made a day in advance but without fresh garnishes such as parsley or cilantro. Only add the fresh chopped herb in when its about to be served.

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