Octopus salad SurSur

Octopus salad

1 hour 20 minutes
  • (4 serves)
  • 600 g (1 lb, 4 oz) octopus
  • 2 cloves garlic
  • 1 cup extra-virgin olive oil
  • 1 sprig parsley
  • 1 cup lemon juice
  • salt to taste
  • chili pepper to taste.


Remove the eyes, bladder and beak from the octopus. Rinse and cook in already boiling water (from 15 to 25 minutes, depending on the size of the octopus) then let cool in its cooking water.

Drain and cut into strips about half an inch wide; season with the lemon juice, extra-virgin olive oil, finely minced parsley and garlic, salt and chili pepper. Serve at room temperature.

Other recipes