Octopus Salad With Cherry Tomatoes & Arugula Recipe

Name: Octopus Salad With Cherry Tomatoes & Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds, 5 ounces, weight Frozen Octopus; 1 stalk Celery, Roughly Chopped; 1 whole Carrot, Roughly Chopped; 1 whole Small Onion, Peeled And Roughly Chopped; 2 whole Garlic Cloves, Peeled; 1 cup White Wine; 1 cup Water; 2 cups Cherry Tomatoes, Halved; 4 cups Fresh, Washed And Dried Arugula; Extra Virgin Olive Oil; Salt And Pepper; Aged Balsamic Vinegar

Servings: persons

3 pounds, 5 ounces, weight Frozen Octopus
1 stalk Celery, Roughly Chopped
1 whole Carrot, Roughly Chopped
1 whole Small Onion, Peeled And Roughly Chopped
2 whole Garlic Cloves, Peeled
1 cup White Wine
1 cup Water
2 cups Cherry Tomatoes, Halved
4 cups Fresh, Washed And Dried Arugula
Extra Virgin Olive Oil
Salt And Pepper
Aged Balsamic Vinegar

1
Thaw the octopus and cut off the head and beak.
2
Place the octopus in a heavy saucepan with the celery, carrot, onion, garlic, wine, and water.
3
Bring to a boil, then reduce the heat to a simmer.
4
Continue to cook until the octopus is fork tender, about 25 to 30 minutes.
5
It will release a lot of liquid as it cooks and turn the cooking liquid purple, which is normal.
6
Preheat your broiler or grill.
7
Remove from the heat and allow to cool.
8
Remove the octopus from its cooking liquid and place on a baking sheet.
9
Lightly brush the octopus with olive oil and then broil or grill until it begins to brown.
10
Allow to cool, then cut into bite-sized pieces and place in a salad bowl.
11
Add the cherry tomatoes and arugula.
12
Toss, then drizzle in just enough olive oil to lightly coat the greens and season with salt and pepper.
13
Toss gently once more and arrange in individual serving bowls.
14
Drizzle just a little of the aged balsamic over the salad in each bowl and serve.
15
Note: Aged balsamic can be quite expensive but a little does go a long way.
16
If it is cost-prohibitive though, you can create a lower cost version (not as good but acceptable) by reducing regular balsamic vinegar on the stove top until it is thickened.
17
I was surprised to find that frozen octopus is actually easier to cook than its fresh cousin, as it tenderizes much quicker.
18
This may seem like a lot of octopus when you are buying it, but octopus shrinks tremendously as it cooks.

120

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds, 5 ounces, weight Frozen Octopus, 1 stalk Celery, Roughly Chopped, 1 whole Carrot, Roughly Chopped, 1 whole Small Onion, Peeled And Roughly Chopped, and more.

Yes, Octopus Salad With Cherry Tomatoes & Arugula falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Octopus Salad With Cherry Tomatoes & Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions