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+ servings

Octopus Salad

Alejandro Diaz
4.92 from 48 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine Spanish
Servings 4 servings

Ingredients
  

OCTOPUS

  • 500 grams octopus
  • drizzle olive oil extra virgin
  • 1 pinch paprika

POTATOES

  • 4 potatoes

SPICY CHORIZO

  • 100 grams spicy Spanish chorizo

SALSA VERDE

  • 50 grams basil leaves
  • 15 grams tarragon
  • 40 grams coriander cilantro
  • 40 grams flat parsley
  • 50 grams potato cooked
  • 1 egg yolk raw
  • egg yolk raw
  • 1/2 lime
  • pepper

Instructions
 

Octopus

  • Put the octopus into boiling water and cook until soft, then drain, reserving the water for the potatoes.
  • Allow the octopus to cool to room temperature and then peel and slice into discs approximately 2cm (0.8 inch) thick.
  • Mix the salt, paprika and olive oil to make a marinade and then add the octopus discs.

Potatoes

  • Clean the potatoes, slice into discs approximately 3cm (1.2 inch) thick and then boil potatoes in the octopus stock until soft.

Chorizo

  • Slice into 2cm (0.8 inch) discs and then bake at 180 degrees Celsius (355 Fahrenheit) for approximately five minutes.

Salsa Verde

  • Wash the herbs and place all ingredients into a food processor until the mixture becomes a creamy paste – adding a little cold water to loosen the mixture if it is too thick, a squeeze of lime juice and season with salt and pepper.

Assemble and Serve

  • Brush a line of Salsa Verde along the middle of the plate in a long line.
  • Place one disc of octopus, one disc of potato and then one disc of chorizo onto the line
  • Repeat this process along the line of the Salsa Verde.
  • Garnish with fresh coriander and tarragon.

Notes

OCTOPUS SALAD
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