Mediterranean Octopus Salad

This home-made octopus salad is an excellent addition to your Lenten or Holiday table.

I am a big fan of Mediterranean cuisine. And I absolutely love Greek food, and even though I am not Greek, I've learned to cook many Greek dishes that have become family favorites. This is one of them. I usually make it a few times during Nativity fast or Great Lent, and I am so grateful I can find whole frozen octopus at my local Whole Foods.

Octopus salad may seem like an exotic delicacy, and it is. It is, certainly, not an ordinary meal but rather a treat that can be enjoyed on a Lenten Feast day, the Feast of Seven Fishes, or New Year's Eve. It is a wonderful salad for the summer too.

In this recipe, succulent octopus bites are paired with fresh crisp vegetables, aromatic herbs, garlic, capers, tangy lemon, and extra-virgin olive oil. The octopus is gently simmered which makes it so tender. In the summer, I sometimes put it on the grill for a few minutes to add a hint of smokey flavor, just like they do at the Greek restaurants.

You can also play with the vegetables, depending on what is in season. In winter I may add chopped kale or raw carrots, in the summer I like to make it with fresh cucumbers, bell peppers, sweet cherry tomatoes, and lots of fresh oregano and lemon thyme from the garden.

Nutrition

Besides 25 grams of lean protein, octopus has a very impressive nutrient profile, providing about 45% of the daily value for iron, 25% DV for zinc, 139% DV for selenium, and1500% DV for vitamin B12 in a 3.5-ounce serving. It also has magnesium, potassium, calcium, B6, and omega-3 fatty acids.

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Ingredients:

• 1 whole octopus (thawed and rinsed)

• 2 celery stalks, cut lengthwise and chopped

• 1 bell pepper, cored and sliced

• 1 carrot, peeled and thinly sliced, or julienne cut

• 2-3 garlic cloves, minced

• 1/2 bunch of parsley, rinsed and finely chopped.

• 1 teaspoon dried oregano, (or 1 Tablespoon fresh)

• 1/2 cup kalamata olives, sliced.

• 1/2 cup cherry tomatoes, halved (optional)

• 2 Tablespoons of capers.

• 1/4 cup extra virgin olive oil.

• 2 bay leaves

• 1 lemon, juiced

• 1 tsp coriander seeds

• 1/2 tsp sea salt

• Sea salt and freshly ground black pepper to taste.

Directions:

1. Bring a large pot of water to a boil.

2. Add salt, coriander seeds and bay leaves.

3. Submerge the octopus into the boiling water.

4. Reduce heat to a simmer. Simmer for at least 45 minutes to an hour. The octopus is done when you can slide a knife or fork through the flesh with little resistance.

5. Remove the octopus from the water and place in a bowl filled with ice to cool.

6. When cool enough to handle, cut off the tentacles. Discard the head

7. If grilling, preheat the grill and place whole tentacles on a hot grill for just a minute.

8. Cut the tentacles into 1″ pieces and reserve.

9. Combine the remaining ingredients for the salad into a bowl. Feel free to add additional olive oil, pepper, or salt.

10. Add octopus, toss to coat, and serve.

    
    

Enjoy!