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Marinated Octopus – Insalata di Polpo

Marinated Octopus, or Insalata di Polpo, is a delightful Mediterranean dish that brings the essence of the sea to your table. Tender octopus is boiled to perfection and then marinated in a vibrant mix of extra virgin olive oil, zesty lemon juice, fresh garlic, and fragrant herbs. This refreshing salad features colorful cherry tomatoes and capers, making it an ideal appetizer or light main course for gatherings or summer meals. Serve it chilled with crusty bread for an unforgettable culinary experience.

  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

Scale
  • 1 lb octopus (fresh or frozen)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic (minced)
  • 1/4 cup fresh parsley (chopped)
  • 2 tbsp capers
  • 1 cup cherry tomatoes (halved)

Instructions

  1. Clean the octopus under cold water; ensure it's thawed if using frozen. Remove any ink sacs or beaks.
  2. Boil the octopus in salted water for 30-40 minutes until tender. Let it cool in the cooking liquid.
  3. In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, and capers to create the marinade.
  4. Slice the cooled octopus into bite-sized pieces and toss them in the marinade. Refrigerate for at least one hour.
  5. Just before serving, add halved cherry tomatoes and adjust seasoning as needed.
  6. Serve chilled with extra marinade drizzled on top.
  • Author: Laura Lopez
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 220
  • Sugar: 2g
  • Sodium: 360mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 65mg

Keywords: - For enhanced flavor, consider marinating overnight. - Swap parsley for basil or add seasonal vegetables like bell peppers for variety. - Store leftovers in an airtight container for up to three days.