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Overhead view of octopus salad with chopped parsley in a round glass bowl.
Victoria Haneveer

Octopus Salad with Squid, Lemon and Parsley

Cooked octopus and briefly poached squid are tossed with finely chopped vegetables, parsley and a lemon and olive oil dressing. Serve this Mediterranean-inspired seafood salad chilled.
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Prep Time 20 minutes
Cook Time 2 minutes
Cooling Time 35 minutes
Total Time 57 minutes
Servings: 2 People
Course: Appetizer, Main Course, Salad
Cuisine: Mediterranean
Ingredients Method Notes

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
Optional Extras
  • 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
 

  1. 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.
  2. Cut the cleaned squid tubes into approximately 1-inch (2 ½ cm) squares. Keep the pieces as even as possible.
  3. 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).
  4. 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.
  5. Stir together the olive oil, lemon juice, garlic and black pepper in a small bowl.
  6. 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.
  7. Cover and refrigerate for at least 30 minutes, until cold.
  8. 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.