How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the octopus can be marinated up to 24 hours in advance for enhanced flavor.

What can I substitute for octopus?

Squid or cuttlefish can be used as an alternative with a similar texture.

How do I reheat the octopus?

It is best served cold; if needed, warm gently in a pan with some olive oil.

Is this dish suitable for a gluten-free diet?

Yes, ensure any bread served on the side is gluten-free.

Portuguese Marinated Octopus Salad with Olives and Capers

Name: Portuguese Marinated Octopus Salad with Olives and Capers
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Appetizer
Ingredients: Fresh octopus; Lemon; Bay leaves; Extra virgin olive oil; Red wine vinegar; Garlic, minced; Dried oregano; Salt and pepper; Cherry tomatoes; Kalamata olives; Capers; Fresh parsley; Lemon juice; Olive oil; Freshly ground black pepper

A refreshing seafood salad with Mediterranean flair

Enjoy a vibrant mix of tender octopus, briny olives, and zesty capers in this traditional Portuguese salad.

3 h 30 min
4
Intermediate

Ingredients

For the Octopus

Fresh octopus

1 pound, cleaned

Lemon

1, halved

Bay leaves

2 leaves

For the Marinade

Extra virgin olive oil

1/4 cup

Red wine vinegar

3 tablespoons

Garlic, minced

2 cloves

Dried oregano

1 teaspoon

Salt and pepper

to taste

For the Salad

Cherry tomatoes

1 cup, halved

Kalamata olives

1/2 cup, pitted and sliced

Capers

2 tablespoons, drained

Fresh parsley

1/4 cup, chopped

For the Dressing

Lemon juice

2 tablespoons

Olive oil

1 tablespoon

Freshly ground black pepper

Preparation

Cooking the Octopus

Boil water with aromatics

Bring a large pot of water to a boil. Add lemon halves and bay leaves.

Simmer the octopus

Submerge the octopus in the boiling water and reduce to a simmer for about 45 minutes, until tender.

Cool and slice

Allow the octopus to cool in its cooking liquid, then slice into bite-sized pieces.

Making the Marinade

Prepare the marinade

In a bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.

Add a pinch of chili flakes to the marinade for a hint of heat.

Marinate the octopus

Combine the sliced octopus with the marinade in a large bowl.

Chill

Cover and refrigerate for at least 2 hours, or overnight for best results.

Ensure the octopus is fully submerged in the marinade to achieve even flavor.

Cooking Process

Assemble the salad

In a large bowl, combine the marinated octopus, cherry tomatoes, olives, capers, and parsley.

Dress the salad

Whisk lemon juice, olive oil, and black pepper together. Drizzle over the salad and toss gently.

Rest

Let the salad marinate in the fridge for an additional 30 minutes before serving.

Plating & Serving