While flash frying is great for baby octopus, poaching medium to large octopus is a much better choice to achieve a soft, non-rubbery texture.
By Martyna Candrick
- 1 medium raw octopus, cleaned (approx 300g or 1lb)
- 1 tbsp vinegar
- ¼ cup light olive oil
- 2 tbsp lemon juice
- freshly ground black pepper to taste
- marinated octopus, prepared as above
- 1 medium cooked potato, chilled and diced
- 1 head baby cos lettuce, shredded
- 1 dill pickle, diced
- ? cup olives of choice
- 1 tsp capers in brine
- 1-2 tbsp chopped parsley
- 1-2 tbsp chopped salted and white anchovies (see note), optional
- 1 tbsp of the leftover oil
- toasted bread of your choice
- lemon wedges
- Cut the octopus into quarters, removing the head and beak (hard, shell-like bit from the middle near the head).
- Bring a saucepan of water and a tablespoon of vinegar to a boil and drop in the tentacles and head. Bring to a boil then lower to a gentle simmer and cook for 1-1.5 hours or until the tentacles are soft when pierced but not mushy. Drain and cool in an ice bath.
- Peel off any of the slimy membranes – be careful not to remove too many of the suckers during this process, they look great and add texture to the dish.
- Chop up roughly. Mix oil and lemon juice in a bowl and add octopus. Mix well and season with black pepper. Refrigerate until needed (up to 2 days).
- In a large bowl, mix together the octopus, diced potato, lettuce,diced pickle, olives, capers and anchovies, if using. Drizzle with oil. Transfer onto serving dish.
- Serve with lightly toasted bread and lemon wedges.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.