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Ingredients
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Octopus
Dressing
Finishing / Garnish
Method
Octopus
Clean and prepare
If the octopus is whole, rinse under cold water. Remove the beak by turning the head inside out and cutting it away. Remove the eyes if still attached. If necessary, trim off any tough parts. Pat dry with paper towels.
Tenderize (optional)
To help tenderize, freeze the octopus for 24–48 hours before thawing, or gently pound the tentacles with a meat mallet if desired. This step is optional if using pre-tenderized/previously frozen octopus.
Poach the octopus
In a large pot, bring 2 liters of water to a gentle simmer with 2 tbs coarse sea salt, bay leaves, and peppercorns. Once simmering, take the octopus by the head and dip the tentacles into the simmering water three times (2–3 seconds each) to curl the tips, then fully submerge. Maintain a gentle simmer (not a rolling boil) and cook until tender when pierced with a knife at the thickest part of a tentacle: about 35–45 minutes for a 1 kg octopus. Start checking at 30 minutes. Skim any foam that rises to the surface.
Cool in cooking liquid
When tender, turn off heat, cover the pot and let the octopus cool in the cooking liquid for 20–30 minutes. This helps it remain moist and tender.
Slice
Remove the octopus from the liquid. If desired, separate the tentacles from the head and slice the tentacles crosswise into 1 cm (1/2 inch) thick rounds. If using the head, slice it into bite-sized pieces.
Dressing
Make the dressing
In a medium bowl, whisk together 6 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tsp red wine vinegar, 1 minced garlic clove, 1 tsp smoked paprika (if using), 1 tsp salt, and 1 tsp freshly ground black pepper until emulsified.
Add parsley
Fold in 1 cup finely chopped flat-leaf parsley to the dressing and allow it to sit for 5–10 minutes so flavors meld. Taste and adjust salt, pepper, or lemon juice to preference.
Assembly & Finish
Combine sliced octopus and dressing: Place the sliced octopus in a shallow bowl or platter and pour the parsley-lemon dressing over it. Toss gently to coat all pieces evenly. Let the salad sit at room temperature for 10–15 minutes to absorb flavors (or refrigerate for up to 1 hour).
Adjust seasoning and garnish: Taste and adjust seasoning with additional salt, pepper or lemon juice if needed. Sprinkle lemon zest (optional) and extra parsley leaves over the top. Drizzle 1 tbs extra-virgin olive oil for sheen.
Serve: Serve the octopus salad chilled or at room temperature as a starter or light main. It pairs well with crusty bread or a simple green salad.