Tender Octopus Salad with Octopus Mayonnaise
by Cucina con Simone · 162K subscribers on YouTube
A simple yet elegant recipe for tender octopus salad with a creamy mayonnaise made from the octopus cooking water. The octopus is boiled, then pressed overnight for perfect texture, and served with a flavorful mayonnaise.
- Cook
- 1h 20min
- Difficulty
- easy
Ingredients
12 items- 1 pcsOctopusUse frozen octopus directly or freeze fresh before cooking.
- Salt
- CarrotA few small carrots for flavor.
- Spring OnionA few small onions for flavor.
- ChivesFresh chives for flavor.
- PepperTo taste, used in both boiling water and mayonnaise.
- VinegarFor the mayonnaise, adjust acidity to taste.
- 1/2 pcsLemonUse juice for the mayonnaise and zest for garnish.
- 1 tspMostarda1 teaspoon of mustard (yellow or Dijon).
- 300 mlOilNeutral oil such as sunflower or canola. Start with this amount and add more if a thicker mayonnaise is desired.
- ParsleyCoarsely chopped for garnish.
- Lemon ZestGrated lemon zest for garnish.
Method
- Fill a pot with water, add salt, a few carrots, a few small onions, and chives for flavor. Bring to a boil.
- Once boiling, add the octopus (if using frozen, do not thaw; if fresh, freeze it first then cook from frozen).
- When the water returns to a simmer, cook the octopus for 1 hour 15 minutes to 1 hour 30 minutes until very tender.
- Turn off the heat and let the octopus cool completely in the cooking water.
- Once cooled, remove the octopus and cut it: slice the head in half, separate the tentacles.
- Prepare a compression container by cutting a plastic bottle to create a holder. Place the octopus pieces inside, press down to remove excess liquid, and refrigerate for at least 6 hours or overnight.
- To make the mayonnaise: take about 2 ladles of the octopus cooking water (including any vegetables). Add vinegar, pepper, juice of half a lemon, 1 teaspoon of mustard, and start blending while slowly adding 300 ml of oil until emulsified. Adjust seasoning and consistency as needed.
- Refrigerate the mayonnaise until ready to serve.
- The next day, remove the compressed octopus from the fridge. For plating, spread a layer of mayonnaise on the plate. Arrange the tentacles on top, add some chopped octopus pieces, sprinkle with coarsely chopped parsley, freshly ground pepper, and grated lemon zest.
- Serve immediately.
Cucina con Simone
Home cook162K subscribers on YouTube41.4M total channel viewsBenvenuti nel canale dello Chef Simone! Qui condivido ricette della tradizione italiana e creazioni ispirate dalla mia esperienza internazionale. Il mio obiettivo è aiutare tutte le famiglie a cucinare piatti indimenticabili, senza spendere una fortuna, utilizzando prodotti facilmente reperibili nei supermercati di tutto il mondo. Se amate la buona cucina, scoprire sapori autentici e imparare trucchi e consigli semplici, questo è il canale giusto per voi. Unisciti a me in questa avventura culinaria e porta il gusto in tavola con soddisfazione e facilità!
