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Octopus with Red Pepper Salsa

Octopus with Red Pepper Salsa

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This salad-an antipasto or main course has always been very popular at Mangia. Plan ahead when making this: The salad needs to marinate 1 day in advance of serving.
Course Salad
Cuisine Mediterranean
Keyword marinated octopus, Mediterranean dish, octopus salad, red pepper salsa
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 6
Ingredients
  • 1 small onion
  • 2 lemons
  • 5 garlic cloves
  • 3 bay leaves
  • 2 thyme sprigs
  • ¼ teaspoon whole peppercorns
  • 3 ½ pounds cleaned fresh octopus
  • 1 cup extra-virgin olive oil
  • ½ cup fresh lemon juice

FOR THE SALSA

  • 3 medium red bell peppers
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons drained capers
  • ½ cup chopped flat-leaf parsley
  • Salt
  • Freshly cracked black pepper
Instructions
  • Slice the onion and lemons. Peel and then smash 3 of the garlic cloves.
  • Fill a large pot with the water (enough to cover the octopus) and add the smashed garlic cloves, sliced onion and lemons, bay leaves, thyme sprigs, and peppercorns. Bring the water to a boil and simmer for 20 minutes.
  • Add the octopus to the water and simmer for approximately 1 to 1¼ hours, until tender. Drain in a colander, remove the onion, lemons, and seasonings, and let cool.
  • While the octopus cooks, peel, trim, and mince the remaining 2 garlic cloves. Put in a large ceramic or glass bowl and stir in the olive oil and lemon juice.
  • When the octopus is cool enough to handle, peel off the purple outer skin from the tentacles. Cut the tentacles into bite-sized pieces and add them to the oil and lemon juice marinade. Stir well to combine, cover, and let marinate in the refrigerator overnight.
  • Before serving, make the salsa: Core, seed, and finely dice the peppers. In a large serving bowl, combine the peppers, olive oil, lemon juice, capers, and parsley; toss to combine well.
  • Drain the octopus. Add it to the salsa and toss. Season with salt and freshly cracked black pepper to taste. Best served within 1 hour of finishing.