Octopus Salad

18 ingredients
14 steps

Ingredients

  • 1 (2-pound) cleaned frozen octopus*, thawed
  • 3 fresh lemongrass stalks**
  • 1 small onion, quartered
  • 1 (1-inch) piece fresh ginger, chopped
  • 1/4 cup chopped fresh cilantro stems
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 teaspoons packed light brown sugar
  • 1/2 teaspoon minced seeded fresh hot chiles, or to taste
  • 1 teaspoon minced fresh lemongrass (from lower portion of stalk)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup 1/4-inch strips bottled roasted red peppers
  • 1/4 cup torn fresh cilantro leaves
  • 1 scallion, minced
  • 2 (1-pound) firm-ripe papayas, peeled, seeded, and cut lengthwise into 1/4-inch thick wedges
  • Garnish: fresh cilantro leaves

Directions

  1. 1
    Rinse octopus under cold water, then cover with water by 2 inches in a 5-quart heavy pot.
  2. 2
    Using a rolling pin, smash lemongrass stalks.
  3. 3
    Cut into 3-inch lengths and add to pot with onion, ginger, cilantro, and salt.
  4. 4
    Bring to a boil, then reduce heat and simmer, covered, until octopus is tender, about 4 hours.
  5. 5
    Transfer octopus to a colander using tongs, then discard cooking liquid and any solids remaining in pot.
  6. 6
    When octopus is cool enough to handle, remove and discard head, then peel, discarding skin.
  7. 7
    Cut tentacles into 3-inch pieces, then cool to room temperature.
  8. 8
    Whisk together all dressing ingredients.
  9. 9
    Toss together octopus, roasted peppers, cilantro, scallion, and 2/3 cup dressing until octopus is well coated.
  10. 10
    Divide papaya among 4 plates and top with octopus salad.
  11. 11
    Drizzle remaining dressing over salad.
  12. 12
    *Check with your fishmonger or supermarket to see if they have octopus available; you may have to order one in advance.
  13. 13
    Whole octopuses are usually sold cleaned and frozen in a solid block.
  14. 14
    **Available at Asian markets and some supermarkets.

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