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Octopus in Vinaigrette

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1 h
Prep: 15 min | Cook: 45 min | Servings: 4


  • 1 baby octopus
  • 1 spring onion coarsely chopped
  • 1 ripe tomato, diced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon vinegar
  • salt to taste


  1. Freeze the octopus before cooking it, then defrosted and cook in unsalted water. Make sure the water is boiling hot and put in and out 3 times, then let cook untill tender: leave it submerged between 30 and 45 minutes.
  2. Drain the water, and cool the octopus completely.
  3. Chop the cooked octopus and place in a large mixing bowl. Add the spring onion, tomato and peppers. Toss to combine well.
  4. Just before serving dress with the salt, vinegar and oil.