Fantastic Warm Octopus Salad Recipe

Are you tired of always eating the same type of salad? Then in the world of Spanish recipes, you will find the perfect solution to this problem.

The warm octopus salad offers the perfect blend of bold flavors and fresh ingredients, emerging as a unique alternative to your usual salad routine.

In this article, you will learn everything there is to know about how to make Spanish octopus salad, with step-by-step instructions, helpful tips, and variations to elevate the dish.

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Pssst…!!?? You can’t get enough of Spanish salad recipes? Have a look at my other posts: 

• Spanish seafood stew

• Seafood gazpacho

• Green gazpacho with shrimp

Background of the Dish

The warm octopus salad was created in the coastal regions of Southern Spain, where fresh seafood is abundant and celebrated.

The Spanish octopus salad recipes weren’t the first seafood dishes to be developed in the region, as the Spanish seafood soup and shrimp cocktail recipes predate them.

Still, the warm octopus salad stands out with its unique combination of tender octopus, flavorful vegetables, and aromatic spices, becoming a worldwide phenomenon.

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Things You’ll Need for Warm Octopus Salad

To make the warm octopus salad you will need one whole octopus, potatoes, onion, garlic cloves, olive oil, paprika, salt, and pepper as the main ingredients.

Ingredients

• 1 whole octopus (about 1.5kg)
• 3 potatoes
• 2 garlic cloves
• 1 white onion
• 2 bay leaves
• 1 lemon
• 1/4 cup (60ml) extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika
• Salt and pepper (to taste)
• Fresh parsley, chopped for garnish

How to Make Warm Octopus Salad – Step by Step Guide

1. To start with this warm octopus salad recipe, clean the octopus by removing the beak, eyes, and ink sac, then rinse well under cold water. You can skip this step if you ask your fishmonger to clean it for you, but still rinse it under cold water. Then, tenderize it by beating it with a meat mallet.

2. Now, wash the potatoes thoroughly under cold water, remove the dirt (as you will keep the peel on), and chop them into dices. Peel and chop the onion into small pieces. Then, peel and mince the garlic cloves.

3. After that, grab a large pot and bring the water to a boil. Grab the octopus with tongs and dip it into the boiling water three times before fully submerging it (this helps to curl the tentacles nicely). 

4. For the next step in this Spanish octopus salad recipe, lower the heat and cook for about 40-45 minutes or until the octopus is tender when pierced with a fork. Remove the octopus and let it cool slightly.

5. In another pot with boiling water, add the sliced potato and cook until tender, which will take about 25 minutes. Drain and set them aside.

6. After that and once the octopus is cool enough to handle, cut the tentacles into bite-sized pieces and the head into strips.

7. Then, in a large bowl combine the octopus pieces and the cooked potato slices. Add the minced garlic, chopped onion, extra virgin olive oil, smoked paprika, sweet paprika, salt, and pepper. Toss the spicy octopus salad gently to coat everything evenly.

8. To finish this recipe, arrange the warm octopus salad on a serving platter. Garnish it with chopped fresh parsley and serve warm or at room temperature.

Substitution of Ingredients

There isn’t just one way on how to make octopus salad, which is something great for when you need to get creative and play with different ingredients.

First, you can make this warm octopus salad with different vegetables, such as sweet potatoes, pumpkin, bell peppers, olives, or even artichoke hearts.

For an extra fresh Spanish salad, add some leafy greens like lettuce, kale, arugula, or baby spinach, providing a refreshing contrast to the warm octopus and vegetables.

To turn it into a full Mediterranean octopus salad recipe, you can add black olives cut in half, as well as shredded ricotta or feta cheese and some chopped cherry tomatoes.

Besides that, if you don’t want to boil octopus but have some leftovers from other Spanish seafood recipes such as the fried baby squid, or the Spanish grilled octopus salad.

Tips on Serving Warm Octopus Salad

This delicious dish is commonly used as a Spanish tapas salad, perfect for sharing with your loved ones as a delightful appetizer before the main course.

Still, you can turn this Spanish summer salad into a main dish by serving a larger portion and pairing it with a side of crusty bread to make it a complete and satisfying meal.

Additionally, you can add extra texture to this warm octopus salad by topping it with toasted and chopped nuts, almonds, pine nuts, or hazelnuts, enhancing the overall taste and making the salad even more enjoyable.

When serving the warm octopus salad we recommend that you stick to the classic Spanish salad dressing as listed, but you could use a simple vinaigrette made with olive oil, sherry vinegar, Dijon mustard, and a pinch of salt and pepper for a tangy alternative.

Lastly, we encourage you to have a tapas table at your next family gathering or party, serving this one with other Spanish salad recipes, such as the tako salad recipe, smoked octopus salad or the Spanish seafood salad.

How to Store Warm Octopus Salad

What earns this warm dish the title of the best octopus salad recipe is that you can store it in the refrigerator, allowing the flavors to meld and intensify over time.

First, let the warm octopus salad cool down and transfer it to a covered airtight container, then store it in the refrigerator for up to two days.

When you’re ready to serve, allow the salad to come to room temperature for about 30 minutes or gently reheat it to enjoy the full depth of its flavors.

In general, Spanish salads can’t be stored in the freezer because they are mostly made with ingredients meant to be eaten fresh.

However, you can prepare the delicious Spanish octopus recipe or the fantastic fried octopus recipe in advance, as they are great for meal prep and can be stored in the freezer for a couple of days.

Recipe Card: Warm Octopus Salad

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