Octopus salad

puglia crestInsalata di polpi. From Puglia. This is one of my favourite antipasti.


Octopus salad ingredients

Octopus salad ingredients


  • 1 large Octopus (at least 500g), cleaned
  • Parsley, chopped
  • Olive oil
  • White wine vinegar
  • 1 clove Garlic, finely chopped
  • Salt and pepper




  1. Put the octopus in a large saucepan and cover with cold water.
  2. Bring to the boil and cook over a medium heat until tender – about 25 minutes.
  3. Allow to partially cool in the cooking liquid.
  4. Cut into bite size pieces, dress with vinegar and garlic and allow to marinate for at least a couple of hours.
  5. When you are ready to serve, adjust the seasoning and dress with olive oil and parsley.
  6. Serve as an antipasto or main course
  7. Variation: Substitute lemon juice for the vinegar.



Octopus salad finished dish

Octopus salad finished dish


Braised octopus

This dish is great as an antipasto or a main course. The octopus is cooked until it is really tender. Try and find ready cleaned and tenderised octopus, you’ll save yourself a lot work. Serve hot or cold.


1 or 2 large octopuses (about 1kg) — cleaned and cut into pieces
500     grams  tomatoes — chopped
2          bay leaves
1          shallot — chopped
olive oil
dry white wine
handful of parsley — chopped

  • Fry the shallot and the bay leaves gently in the oil.
  • Add the octopus and fry until it is nicely coloured
  • Add a good slug of wine and let it reduce to almost nothing
  • Add the tomatoes, season and cook over a very low heat until the octopus
    is very tender.
  • Add the parsley and serve.

Serves 4 as a main course or many more as an antipasto.