Octopus salad with zucchini and onions

After thoroughly cleaning the octopus, dip it into water a couple of times (even three times), holding it by the head. This will cause the tentacles to curl, and this step ensures the meat becomes tender and not rubbery. Then fully submerge it, cover the pot with a lid, and cook for about 25-30 minutes, reducing the heat to maintain a gentle simmer.

Check the doneness by inserting a fork into the thickest part: if it goes in easily, the octopus is cooked. Let it cool and cut it into pieces of the desired size.

Wash the zucchini and slice them thinly using a mandoline for uniform slices. Cook the zucchini slices in a pan with a drizzle of oil until golden. Lightly salt and let them cool.

Cut the onion into thin julienne strips. In a pan, heat some oil and fry the onion over medium heat until crispy and golden. Drain the excess oil on absorbent paper.

Mix the cut octopus, zucchini slices, and crispy onion in a bowl. Season with extra virgin olive oil, lemon juice, finely chopped parsley, freshly ground black pepper, and salt to taste. Gently mix to distribute the seasonings evenly.

Let the salad rest in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld well. Serve the octopus salad with zucchini and crispy onion as an appetizer or a light main course.

Enjoy your meal! For the quantities based on the number of guests and any questions, we are always at your disposal!