Gf Polpo Recipe
Mediterranean Octopus, Fennel, Baby Arugula, Itrani Olives, Peppadews, Lemon Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Octopus
In a large pot, bring water to a boil. Add a pinch of salt. Carefully add the octopus and simmer for about 45 minutes or until tender. Drain and let cool. Once cooled, slice the octopus into bite-sized pieces.
- 2
Prepare the Fennel
Remove the fronds from the fennel bulb and thinly slice the bulb. Set aside the fronds for garnish.
- 3
Make the Lemon Vinaigrette
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to taste. Adjust seasoning as desired.
- 4
Combine the Salad
In a large bowl, combine the sliced octopus, fennel, baby arugula, Itrani olives, and Peppadew peppers. Drizzle with the lemon vinaigrette and toss gently to combine.
- 5
Serve
Transfer the salad to a serving platter and garnish with fennel fronds. Serve immediately.
