Octopus Salad with Squid, Lemon and Parsley
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This octopus salad combines sliced octopus and squid with fresh parsley, finely chopped vegetables and a lemon and olive oil dressing. It’s a chilled Mediterranean seafood salad with a little raw garlic and red onion adding a sharp savory flavor.
The octopus is already cooked, so there’s no whole octopus to prepare, although you can always catch and cook your own if you want to! The squid needs a brief cook before you cool it and dress the salad. It’s a tangy salad that works in small portions as an appetizer or larger ones as a main course.
Octopus Salad at a Glance
Prep time: 20 minutes
Cook time: 2 minutes
Cooling and chilling: At least 35 minutes (5 minutes cooling plus 30 minutes chilling)
Servings: 2 main-dish portions or 4 appetizer portions
Cuisine: Mediterranean-inspired
Best served: Chilled
Dietary information: Gluten free and dairy free if the packaged seafood contains no added gluten or dairy ingredients
Total time: About 57 minutes
Main ingredients: Octopus, squid, lemon and parsley
Method: Briefly poach the squid, then chill the salad
Storage: Refrigerate covered; eat within 2 days
Why You’ll Love It
- Fresh lemon dressing: Olive oil, lemon juice and parsley complement the seafood’s mild, sweet flavor.
- No whole-octopus preparation: Ready-to-eat cooked legs save the cleaning and tenderizing work.
- A chilled make-ahead seafood lunch: You can prepare the salad in advance and serve it straight from the refrigerator.
Octopus Salad Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Cooked octopus: I sometimes use a whole octopus and cook it myself but it’s easier to begin with tender, ready-to-eat legs, if they’re locally available. Drain any packing liquid before weighing and slicing. I also occasionally over-order octopus at a Greek restaurant so I can make this the following day!
- Raw squid: Buy cleaned tubes with the quill and innards removed. Thaw frozen squid in the refrigerator before cooking. I usually find this at the nearest Asian food market.
- Red bell pepper and red onion: Chop these finely so large chunks of raw onion don’t overwhelm the seafood.
- Fresh parsley: Flat-leaf parsley is good. Chop the leaves and include the tender stems too.
- Lemon and olive oil: Use freshly squeezed lemon juice and an olive oil you enjoy in dressings. I prefer Greek olive oil but you can use any kind.
- Garlic: One small clove is enough for the dressing. Grate or mince it very finely.
How to Make Octopus Salad
The full instructions with weights and measurements are in the recipe card below.
- Prepare the seafood: Slice the cooked octopus and cut the raw squid into small, even pieces.
- Cook and cool the squid: Poach it briefly, transfer it to ice water and drain it thoroughly.
- Mix the dressing: Stir together the olive oil, lemon juice, garlic and seasoning.
- Combine and chill: Toss the seafood with the vegetables, parsley and dressing, then refrigerate until cold.
Which Octopus Should You Use for Salad?
Choose cooked octopus legs labeled ready to eat for the lightest workload. They should already be tender and suitable for serving cold. Check the package directions because some products require further cooking. A package labeled raw octopus won’t work with my short method below.
Raw octopus needs separate cooking until tender before you can use it in a salad. It can’t be cooked briefly with the squid. If you’re buying frozen cooked octopus, thaw it in the refrigerator and drain it well before slicing.
Tips for the Best Octopus Salad
- Check the octopus before mixing: It should already be tender. Lemon dressing won’t tenderize undercooked octopus.
- Cut the squid evenly: Similar-size pieces cook more evenly. Thin squid needs less time than thick tubes.
- Drain thoroughly: Water left on the seafood dilutes the dressing. Pat the cooled squid dry before mixing.
- Use a small amount of salt initially: Packaged octopus can be salty. Taste the combined salad before adding more.
- Don’t marinate raw squid in lemon: The squid needs cooking before it goes into this salad.
Substitutions and Variations
- All-octopus salad: Replace the squid with the same weight of additional ready-to-eat octopus. Omit the squid-cooking step.
- Cooked shrimp: Swap the squid for peeled, cooked shrimp. Chill and drain them before mixing.
- Canned seafood: If you want to use canned octopus and/or squid, I recommend rinsing off the slightly gelatinous liquid from the can first.
- Celery: You can use finely diced celery in place of the bell pepper, or use some of each.
- Oregano: Add a small pinch of dried oregano if you want another herb with the parsley.
Optional Extras
A spoonful of drained capers, chopped pitted olives and/or a pinch of chili flakes can be added to the finished salad. I recommend you taste before adding extra salt if you use capers or olives.
Serving Suggestions
Serve the salad with crusty bread, boiled baby potatoes or a simple cucumber and tomato salad. For an appetizer, divide it among small bowls and offer lemon wedges separately.
For a seafood spread, add hot grilled shellfish and bread. Keep the octopus salad chilled until you’re ready to serve it. You could also add some winkles or grilled mussels to the spread.
Handy Equipment
- Chef’s knife: Slice the seafood and chop the vegetables.
- Cutting board: Prepare the seafood and vegetables.
- Saucepan: Poach the squid.
- Colander: Drain the squid before and after cooling it.
- Mixing bowls: Use separate bowls for ice water, dressing and the salad.
- Measuring cups and spoons: Measure the dressing ingredients and parsley.
- Food thermometer: Check that the squid reaches 145°F (63°C).
How to Store Octopus Salad
- Refrigerate: Keep covered; eat within 2 days or the seafood package’s shorter use-by period.
- Freeze: Freezing the finished salad isn’t recommended because the raw vegetables lose their crisp texture.
Frequently Asked Questions
Yes, if it’s labeled ready to eat and suitable for serving cold. Follow the package’s storage and use-by instructions. Products that require cooking must be cooked as directed first.
Only after cooking it separately until tender and cooling it promptly. The brief squid-cooking step isn’t enough to cook raw octopus.
Squid can turn rubbery if cooked too long using a quick method. Cut it evenly and cook it just until opaque and cooked through. Very thick squid may need a different cooking method, so choose small or medium cleaned tubes for this salad.
Yes. Prepare it earlier the same day and keep it covered in the refrigerator. Stir before serving and taste for seasoning. Count storage time from when the seafood was cooked or opened, not from when you mixed the salad.
No. Lemon juice changes the texture and appearance of raw seafood, but it doesn’t replace cooking. Cook the squid before adding the dressing.
Octopus Salad with Squid, Lemon and Parsley
Ingredients
- 10 ½ ounces (300g) cooked octopus legs, ready to eat and suitable for serving cold, drained
- 7 ounces (200g) cleaned raw squid tubes, thawed if frozen
- ½ red bell pepper, seeded and finely diced
- ¼ small red onion, finely chopped
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice, plus more to taste
- 1 small garlic clove, finely grated or minced
- ¼ teaspoon freshly ground black pepper
- Salt, to taste
- Water, for cooking the squid
- Ice and cold water, for cooling the squid
- Lemon wedges, for serving
- 1 tablespoon drained capers or chopped pitted olives
- A pinch of chili flakes
Equipment
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Medium saucepan
- Mixing bowls
- Colander
- Instant-read food thermometer
Method
- Fill a large bowl with ice and cold water. Bring a medium saucepan of water to a boil. Slice the ready-to-eat octopus into bite-size pieces and refrigerate while you prepare the squid.
- Cut the cleaned squid tubes into approximately 1-inch (2 ½ cm) squares. Keep the pieces as even as possible.
- Reduce the boiling water to a gentle simmer. Add the squid and cook for about 1 to 2 minutes, just until opaque and cooked through. Thickness affects timing; the thickest pieces should reach 145°F (63°C).
- Drain the squid in a colander and immediately tip it into the ice water. Cool for about 5 minutes, then drain thoroughly and pat dry with paper towels. Discard the cooling water.
- Stir together the olive oil, lemon juice, garlic and black pepper in a small bowl.
- Combine the octopus, cooled squid, bell pepper, red onion and parsley in a mixing bowl. Add the dressing and toss gently. Taste and add salt as needed.
- Cover and refrigerate for at least 30 minutes, until cold.
- Stir, taste and adjust the lemon juice or seasoning before serving. Add any optional extras and serve chilled.
Notes
- Use ready-to-eat cooked octopus suitable for serving cold.
- Refrigerate covered and eat within 2 days or the seafood package’s shorter use-by period.
- This recipe makes enough for 2 main course servings or 4 appetizer servings.
A Cold Mediterranean Seafood Salad
Octopus and squid are an appealing combination for a chilled seafood salad. The lemon dressing and fresh parsley give this dish a fresh Mediterranean flavor, and finely chopped vegetables give the tender seafood a contrasting crunch.
Other Recipes to Try
- Italian stuffed squid with tomato sauce has a savory filling for a hot seafood dinner.
- For a cheese-filled seafood dish, you might enjoy cheesy stuffed squid in tomato sauce.
- Oysters in chive sauce are another seafood appetizer to consider.
- You can serve shrimp sandwiches for a seafood lunch.
- Something else I love to make is Catalan mussels.
