Octopus salad

Octopus salad

Total: 2 hr 15 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 545 kcal
, Fat: 24 g
, Carbohydrate: 29 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To cook the octopus

1 octopus (approx. 1.5 kg)
2 tbsp coarse sea salt
2 ½ litres water
2 dl white wine vinegar
1 onion, skin left on, cut in half
2 bay leaves

To fry the octopus

oil, for frying
½ tsp salt
a little pepper


350 g waxy potatoes, cut into 3 cm pieces
salted water, boiling
3 tbsp lemon juice
4 tbsp olive oil
½ tsp salt
1 tin white beans (e.g. cannellini, rinsed, drained)
250 g cherry tomatoes, cut in half
1 tbsp capers, rinsed, drained
3 tbsp flat-leaf parsley, roughly chopped
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How it's done

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To cook the octopus

Rub the salt into the octopus, rinse well under running water. Bring the water and vinegar to the boil along with the onion and bay leaf. Add the octopus, leave to infuse just below the boil for approx. 1½ hrs. Remove, allow to cool slightly. Rub off the skin with paper towels.

To fry the octopus

Cut the octopus into approx. 4 cm pieces. Heat the oil in a non-stick frying pan. Brown the octopus in batches for approx. 8 mins. per batch, remove from the heat, season.


Cook the potatoes in boiling salted water for approx. 10 mins. until just soft, drain. Mix the lemon juice, oil and salt in a bowl. Add the octopus and potatoes along with all the remaining ingredients, mix.


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