Warm Octopus Salad

Warm Octopus Salad
©Stine Christiansen

Warm Octopus Salad


Severin Corti demonstrates how to master octopus cookery.

Ingredients (4 servings)
1 kg frozen or fresh octopus (defrosted)
6 tablespoons olive oil
2 cloves garlic, peeled
1 bunch(es) parsley
1 sprig(s) oregano
1 bay leaf
1 lemon
3 stalks celery
black pepper, freshly ground

  • Bring a large pot of water to a boil with bay leaf and a clove of garlic, but do not salt it.
  • Lower the octopus into it and simmer very gently over a low heat until tender. Ensure that the entire fish is covered with water. This can take half an hour to a whole hour depending on the size.
  • Cut the celery into pieces about 1-1.5 cm thick. Coarsely chop the parsley, finely chop the oregano and very finely chop the garlic.
  • Mix everything with the olive oil and the juice of one lemon in a bowl. Lift the octopus out of the cooking water, cut into small, bite-sized pieces (2-3cm) and mix with the dressing. Generously season with salt and pepper and let rest for ten minutes. 

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