Simple Marinated Octopus Salad - Frozen Fish Direct

Name: Simple Marinated Octopus Salad - Frozen Fish Direct
Ingredients: 2 frozen octopus, about 2 pounds each; salt and pepper to taste; ¼ cup plus 2 tablespoons extra virgin olive oil; 3 tablespoons lemon juice; 2 tablespoons minced flat-leaf parsley; 2 large garlic cloves, finely minced; Simple Marinated Octopus Salad – Step-by-Step Method; Thaw frozen octopus completely in the refrigerator overnight; Rinse octopus under cold running water to remove any surface ice or debris; Bring a large pot of water to a rolling boil, season water lightly with salt; Submerge octopus in boiling water for 1 minute, then remove and let cool for 2 minutes (blanching firms skin and enhances texture); Return octopus to the pot, reduce water to a gentle simmer, and cook for 50–60 minutes until tender when pierced with a knife; While octopus simmers, peel and finely mince the garlic cloves; Wash and mince flat-leaf parsley until you have 2 tablespoons; In a small bowl, whisk together ¼ cup plus 2 tablespoons extra virgin olive oil and 3 tablespoons lemon juice to form an emulsion; Stir minced garlic and parsley into the oil-lemon mixture for the marinade; Once octopus is tender, remove from simmering water and let cool to room temperature; With a knife, cut octopus into bite-sized pieces or thin slices, discarding beak, eyes, and any excess gelatinous parts; Place octopus pieces in a mixing bowl; Season octopus lightly with salt and black pepper to taste; Pour prepared marinade over the octopus, turning to ensure each piece is coated; Cover and refrigerate marinated octopus for at least 1 hour (up to 4 hours) to allow flavors to infuse; Before serving, toss salad to distribute marinade and check seasoning, adding more lemon juice or pepper if desired; Plate the octopus salad on a chilled serving platter or individual plates; Spoon extra marinade over the octopus just before serving for shine and flavor; Garnish with extra minced parsley if desired; Serve chilled or at cool room temperature as a light appetizer or main course

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Here is a recipe for a fun and inventive dish of marinated octopus salad. If you want to cook an octopus, first tenderize it by cooking it in a pot for a few mi

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Ingredients

2 frozen octopus, about 2 pounds each
salt and pepper to taste
¼ cup plus 2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons minced flat-leaf parsley
2 large garlic cloves, finely minced
Simple Marinated Octopus Salad – Step-by-Step Method
Thaw frozen octopus completely in the refrigerator overnight
Rinse octopus under cold running water to remove any surface ice or debris
Bring a large pot of water to a rolling boil, season water lightly with salt
Submerge octopus in boiling water for 1 minute, then remove and let cool for 2 minutes (blanching firms skin and enhances texture)
Return octopus to the pot, reduce water to a gentle simmer, and cook for 50–60 minutes until tender when pierced with a knife
While octopus simmers, peel and finely mince the garlic cloves
Wash and mince flat-leaf parsley until you have 2 tablespoons
In a small bowl, whisk together ¼ cup plus 2 tablespoons extra virgin olive oil and 3 tablespoons lemon juice to form an emulsion
Stir minced garlic and parsley into the oil-lemon mixture for the marinade
Once octopus is tender, remove from simmering water and let cool to room temperature
With a knife, cut octopus into bite-sized pieces or thin slices, discarding beak, eyes, and any excess gelatinous parts
Place octopus pieces in a mixing bowl
Season octopus lightly with salt and black pepper to taste
Pour prepared marinade over the octopus, turning to ensure each piece is coated
Cover and refrigerate marinated octopus for at least 1 hour (up to 4 hours) to allow flavors to infuse
Before serving, toss salad to distribute marinade and check seasoning, adding more lemon juice or pepper if desired
Plate the octopus salad on a chilled serving platter or individual plates
Spoon extra marinade over the octopus just before serving for shine and flavor
Garnish with extra minced parsley if desired
Serve chilled or at cool room temperature as a light appetizer or main course