Octopus salad. Ok maybe not your usual go-to for a quick, week day meal for the family. It isn’t a standard in our house either but the menu-planning-stars sort of aligned this week so I thought, “why not?” But even though it’s not being a regular on our menu at home I absolutely love octopus! When done well, the different textures and flavors work so well in most cuisines. AND it’s surprisingly easy to cook! So actually, it IS a great meal to add to your family’s menu…. You just hafta get the kids on board with the whole tentacle thing.
This octopus salad recipe is quite simple in technique. Most of the prep time revolves around the breakdown of the octopus, which is notoriously chewy and tough unless cooked in one of two ways: a low and slow braise (or if you’re like me and scored a sweet pressure cooker, pressure cooked for 10 min) or on really high heat for a short amount of time…. or I guess you could also thrash your octopus against a Grecian rock (Greek fishermen actually do this!) but I’ve only worked with the first two techniques so I’ll stick with that this time around. Whichever the approach you choose, the goal is breakdown the connective tissue resulting in a soft and tender cephalopod.
This recipe is a great beginning-of spring dish. I included a bunch of my favorite crunchy vegetables, a nutty farro grain, and finished it with an aromatic and spicy African green harissa sauce. Plus the added char of the octopus adds a subtly complexity. I’m telling ya- if your family was ever on the fence about eating baby octopus, they wont be after a bite of this flavor-packed octopus salad!
Notes: Check out this pressure cooker! Not only does it cut down on cook time but it also has lots of other features to make cooking easy!