Marinated Octopus Salad with Hummus

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

marinated-octopus-salad-with-hummus-2

Marinated Octopus Salad with Hummus

I don’t know when my fascination with octopus began but it is clearly one of my favorite seafood ingredients to use when entertaining guests. (there are octopus salami and octopus with green beans and potato salad in my previous posts)! Actually one of my first blog posts was about “Salami di Polpo” or Octopus Salami with a refreshing salad of raw fennel and blood oranges, a classic combination for that dish. When cooking octopus a rule of thumb is to make sure your water tastes like sea water and it has enough red wine vinegar to make the flesh soft, not chewy. Dunking raw octopus several times into rapidly boiling water will result in beautifully curled tentacles. I like to cook octopus with whatever I can find in my fridge that day- onions, carrots, celery, lemons, herbs and peppercorns. All these vegetables and herbs will ensure the most flavorful result but even if you go with just salt and vinegar it will still taste really good. Quick marinade of good quality extra-virgin olive oil, lemon juice, finely chopped parsley and garlic will help the octopus absorb all these wonderful flavors and develop an even deeper, more intense taste. Serve it on the bed of hummus and a side of marinated Kalamata and green olives.

marinated-octopus-salad-with-hummus-ingredients

Ingredients: octopuses, carrots, onion, celery, lemons, garlic, parsley, rosemary, thyme, bay leaves, peppercorns, red wine vinegar, hummus, salt.

marinated-octopus-salad-with-hummus-raw-octopus

Ask your fishmonger to clean octopus, wash it thoroughly under cold running water at home.

marinated-octopus-salad-with-hummus-two-raw-octopuses

I doubled the amount of octopuses in this recipe but if you are serving for less guests, just buy one closer to 2 pounds in weight.

marinated-octopus-salad-with-hummus-vegetables-herbs

Boil the octopus with basil, vegetables and herbs.

marinated-octopus-salad-with-hummus-vegetable-stockmarinated-octopus-salad-with-hummus-add-peppercorns

Place carrot, celery, onion, garlic, parsley, herbs and peppercorns into the pot. Bring to a boil.

marinated-octopus-salad-with-hummus-cooking-octopus

Cooking octopus in simmering water will ensure softest results.

marinated-octopus-salad-with-hummus-dunking-octopus

But once the water is boiling, dunk octopus 6-8 times until its tentacles are curled up, this method makes the presentation much more appealing once the octopus is cooked.

marinated-octopus-salad-with-hummus-take-cooked-octopus-out

Then place both octopuses into the pot.

marinated-octopus-salad-with-hummus-taking-octopus-out

Bring water back to boil, then lower the heat and simmer (make sure both octopuses are fully submerged, if needed, use metal spatula as a weight to help them stay covered) for 50-60 minutes.

marinated-octopus-salad-with-hummus-cooked-octopus-1

Cut off a sliver of its tentacle and taste for doneness, it has to be soft and not chewy. Transfer octopuses with slotted spoon into a bawl. Let them cool.

marinated-octopus-salad-with-hummus-cooked-octopus-2

Cooked octopus! The color and textures are just so pretty!!!

marinated-octopus-salad-with-hummus-cut-off-headmarinated-octopus-salad-with-hummus-cut-off-each-tentacle

To marinade octopus: Cut off each head, slice it into ½-inch strips and add it to a bowl.

marinated-octopus-salad-with-hummus-cut-tentacles-into-bitesize-pieces

Cut off each tentacle and slice it into 1 ½-inchs pieces.

marinated-octopus-salad-with-hummus-squeeze-lemon-juice

Sliced octopuses. Once cooked, the octopus shrink in size, that’s why I like to cook two at once, this way, I make sure that everyone has plenty at the dinner party and even if there is left overs, my family will gladly enjoy it the next day for lunch or dinner! True delicacy!

marinated-octopus-salad-with-hummus-add-finely-chopped-parsley

Chop flat-leaf parsley finely.

marinated-octopus-salad-with-hummus-thinly-slice-garlic

Thinly slice garlic cloves.

marinated-octopus-salad-with-hummus-add-more-oil

Add parsley and garlic to sliced octopus.

marinated-octopus-salad-with-hummus-mix-to-combine

Marinade octopus in olive oil with sliced garlic, parsley, ½ lemon juice for at least 2 hours and up to 1 day.

marinated-octopus-salad-with-hummus-4

Spread hummus on a bottom of a serving dish, then place marinated octopus on top. Squeeze the rest of lemon and finish off with ground fresh pepper on top. Serve with olives!

marinated-octopus-salad-with-hummus

Bon Appétit!
Svitlana

Marinated Octopus Salad with Hummus

recipe details

Serves 8

Ingredients

To make octopus

  • 2 x 1½ -2 lb. octopuses, cleaned, eyes removed
  • 2 carrots, peeled, cut into 3 pieces
  • 1 large onion, peeled, quartered
  • 3 celery ribs, cut into 3 pieces
  • 2 lemons, quartered
  • 3 garlic cloves
  • 5 flat-leaf parsley sprigs
  • 3 small rosemary sprigs
  • 3-4 thyme sprigs
  • 2 bay leaves
  • ¼ cup red wine vinegar
  • 10 peppercorns
  • Salt

To marinade octopus

  • 3 tablespoons flat-leaf parsley, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons good-quality extra-virgin olive oil
  • 10 oz. homemade or store-bought classic hummus
  • 1 lemon, squeezed
  • Freshly ground black pepper

Directions

  1. To make octopus: Bring a large pot of salted water to a boil, add carrots, onion, celery, lemon, garlic, parsley, rosemary, thyme, bay leaves, peppercorns and vinegar to it. Dunk each octopus into boiling water 6-8 times or until their tentacles are curled up. Then place both octopuses into the pot. Bring water back to boil, then lower the heat and simmer (make sure both octopuses are fully submerged, if needed, use metal spatula as a weight to help them stay covered) for 50-60 minutes. To test for doneness, cut off a sliver of octopus’s tentacle, it has to be soft and not chewy. Transfer both octopuses with slotted spoon into a bawl. Let them cool.
  2. To marinade octopus: Cut off each head, slice it into ½-inch strips and add it to a bowl. Cut off each tentacle and slice it into 1 ½-inchs pieces. Marinade octopus in olive oil with sliced garlic, parsley, ½ lemon juice for at least 2 hours and up to 1 day. Spread hummus on a bottom of a serving dish, then place marinated octopus on top. Squeeze the rest of lemon and finish off with ground fresh pepper on top. Serve with marinated olives on a side!

 

share your thoughts

Leave a Reply