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  Baby octopus 2 Pound, cleaned
  Dried red chili pepper 1
  Red bell pepper To Taste, diced
  Chopped italian parsley 1⁄2 Cup (8 tbs)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Roma tomatoes 3 , skinned, seeded, and diced (Italian Plum Tomato)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon (Juice Extracted From 2 Lemons)
  Salt To Taste
  Freshly ground pepper To Taste
  Arugula 2 Bunch (200 gm)

Place the octopus in a large saucepan and cover with water.
Add the chile, bring to a simmer, and cook until tender, about 20 to 30 minutes.
Remove from the heat and drain.
Let cool.
Slice the octopus into bite-size pieces.
Toss with the remaining ingredients except the arugula.
The salad is best when allowed to marinate for a few hours or overnight.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2037 Calories from Fat 1054

% Daily Value*

Total Fat 119 g183.3%

Saturated Fat 17.2 g86%

Trans Fat 0 g

Cholesterol 435.5 mg145.2%

Sodium 2706.2 mg112.8%

Total Carbohydrates 87 g28.9%

Dietary Fiber 13.4 g53.5%

Sugars 30 g

Protein 159 g317.3%

Vitamin A 244.2% Vitamin C 281.7%

Calcium 88.6% Iron 298.4%

*Based on a 2000 Calorie diet


Octopus Salad Recipe