Insalata di Polpo: Marinated Octopus Salad
Yield
Serves 4-6
RECIPE Ingredients
- 1 pack Wild Spanish Octopus, thawed
- 1 teaspoon white wine vinegar
- Juice of half a lemon
- 1 teaspoon Calabrian chili paste
- 3 tablespoons Sherry Arbequina Extra-Virgin Olive Oil, plus more for finishing
- Kosher salt and freshly ground black pepper
- 1 piece roasted red pepper, sliced
- 1 stalk celery, halved lengthwise and very thinly sliced
Price reduced from
$49.99
to
Price
$37.49
- Common octopus - Octopus vulgaris
- Fully-cooked, ready-to-eat
- Wild-caught
- Trapped to minimize environmental impact
- All-natural ingredients
- No GMOs
- Product of Spain
- For best taste on frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
Our Wild Spanish Octopus is tender, mild, and perfectly cooked, making it a great choice for easy dishes like this classic marinated octopus salad.
RECIPE Preparation
- Cut the octopus into ½ thick slices and set aside.
- In a medium bowl, whisk together vinegar, lemon juice, and Calabrian chili paste. Drizzle in about 3 tablespoons of olive oil, whisking until emulsified. Add salt and pepper to taste. Add octopus, turning to coat. Marinate at room temperature for about 15 minutes, then arrange octopus slices cut-side-up on a serving platter.
- To the same bowl, add arugula, roasted red pepper, and celery, and toss to coat. Add greens to the top of the octopus and drizzle any remaining dressing over the top. Drizzle with additional olive oil to finish, if desired. Serve immediately.
