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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.