Octopus Salad Recipe

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Ingredients:

Serving

2 lb frozen octopus, thawed and rinsed
1/3 cup chopped flat-leaf parsley
3 garlic cloves, finely chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
1 carrot , halved lengthwise and very thinly sliced crosswise
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 tsp fine sea salt
1/4 tsp dried oregano

Directions:

Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
Let stand 30 minutes for flavors to develop.
Cooks' note: Octopus salad, without parsley, can be made 1 day ahead and chilled, covered. Stir in parsley just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.58 Kcal (576 kJ)
Calories from fat	77.08 Kcal
		% Daily Value*
Total Fat	8.56g	13%
Cholesterol	46.48mg	15%
Sodium	158.81mg	7%
Potassium	71.77mg	2%
Total Carbs	2.08g	1%
Sugars	0.81g	3%
Dietary Fiber	0.5g	2%
Protein	13.91g	28%
Vitamin C	7.3mg	12%
Vitamin A	0.1mg	3%
Iron	5.9mg	33%
Calcium	51.9mg	5%

Amount Per 100 g
Calories	92.95 Kcal (389 kJ)
Calories from fat	52.07 Kcal
		% Daily Value*
Total Fat	5.79g	13%
Cholesterol	31.4mg	15%
Sodium	107.29mg	7%
Potassium	48.49mg	2%
Total Carbs	1.4g	1%
Sugars	0.55g	3%
Dietary Fiber	0.34g	2%
Protein	9.39g	28%
Vitamin C	4.9mg	12%
Vitamin A	0.1mg	3%
Iron	4mg	33%
Calcium	35.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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