Mediterranean Saute Octopus- Salad with Crostini’s

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This is an unusual but very tasty appetizer which you often find served in Spain as tapas. In restaurants we use frozen octopus which is best because you can cook it in a flavorful broth and grill the octopus whole. Because octopus is as tough as rubber, it is best cooked in a court bouillon for about an hour or so until tender. If you can find frozen octopus, here is the recipe for court bouillon; 1 part white wine to 2 parts water, celery,onion,garlic, pepper corns and bay leaf. Simmer the bouillon first for about 20 minutes then add the octopus. Simmer for about 1-1 1/2 hours, remove when tender. For extra flavor grill whole and fabricate.

However if you prefer to use the canned pre-cooked  variety which is available in most supermarkets, you should find the following recipe exelente. Recipe serves 2-3 people


  1. Peel and dice potatoes and boil until tender but still firm, remove from the heat and strain the water. To make the crostini’s, slice some French bread and drizzle with olive, place under the broiler and toast, setaside 
  2. To make the vinaigrette, add the vinegar to a bowl and whisk in the oil, add the oregano,parsley,honey,garlic,a squeeze lemon juice and a pinch of salt and pepper, whisk to combine.
  3. Open the canned octopus, drain the juice from the can and add to the vinaigrette.
  4. Heat a  skillet or saute pan to medium high, add a little oil and saute the potatoes, until brown, add a pinch cayenne. Remove the skillet from the heat, add the octopus, the vinagrette and toss to combine. Serve the octopus in a bowl with crostini’s.


  • 3-4 cans octopus
  • 3-4 red bliss potatoes
  • 1 bunch green onions chopped
  • 1 clove garlic, minced
  • cayenne pepper
  • fresh parsley, chopped
  • fresh oregano, chopped
  • 1 cup olive oil
  • 1/3 cup sherry vinegar
  • 1 tsp honey
  • lemon juice
  • French bread or similar
  • salt oil for cooking

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