Croatian Octopus Salad

Croatian Octopus Salad is a delightful blend of tender octopus and hearty potatoes, perfect for a refreshing and satisfying meal. This traditional dish, known as "Salata od Hobotnice i Krumpira," is commonly enjoyed along the Croatian coast. The octopus is simmered until tender and then combined with boiled potatoes, fresh vegetables, and a zesty dressing made of olive oil and red wine vinegar. The salad is garnished with fresh parsley, and optional ingredients like capers and olives add a briny depth to the flavor. Served chilled, Croatian Octopus Salad is ideal for warm weather and brings a taste of the Adriatic Sea to your table.

A Taste of Home: Croatian Octopus Salad That Brings Back Childhood Memories

This Croatian Octopus Salad always takes me right back to my childhood, growing up on an island in Croatia where fresh seafood was a part of our everyday life. We were so lucky to have access to the freshest catch, and octopus was always a favorite at our family table. Now, living in Melbourne, I still love bringing a little taste of home to my kitchen with this simple, refreshing dish.

The tender octopus, combined with the potatoes and a zesty olive oil and vinegar dressing, makes for the perfect starter or light meal. And if you’re like me and love seafood, you’ll want to try some of our other favorites like Grilled Barramundi, Coconut Shrimp Curry, or Salmon with Lemon Butter. Each dish brings a burst of flavor and is perfect for anyone who enjoys a taste of the sea.

This octopus salad is great for a summer lunch or a dinner party - it’s light, flavorful, and just a little bit special. Plus, the capers and olives add a fun Mediterranean twist. Give it a try, and you’ll see why this dish has been a family favorite for generations!

Best,

Ana

Ingredients for Croatian Octopus Salad

Octopus (cleaned): Tender and mild-flavored seafood, the star of the dish, offering a unique texture that pairs perfectly with fresh ingredients.
Onion: Adds flavor to the cooking water, infusing the octopus with subtle sweetness.
Bay Leaves: Aromatic herbs that give the octopus a light, earthy flavor during cooking.
Garlic: Adds depth and a hint of spice to the cooking process, making the octopus flavorful and aromatic.
Potatoes: Creamy and hearty, they balance the tender octopus with a satisfying texture.
Extra-Virgin Olive Oil: A rich, smooth oil that forms the base of the dressing, adding richness to the salad.
Red Wine Vinegar: Tangy and sharp, it brightens the dish and balances the richness of the olive oil.
Red Onion: Adds a sweet and slightly sharp crunch, enhancing the salad’s texture and flavor.
Garlic: Brings a pungent, savory kick to the dressing, tying all the ingredients together.
Cherry Tomatoes: Fresh and juicy, they add sweetness and color to the salad.
Fresh Parsley: Bright and herbaceous, it brings a fresh, green note to the dish.
Salt and Black Pepper: Essential seasonings that enhance all the flavors in the salad.
Capers, Olives (optional): Salty and briny, these add an extra Mediterranean twist to the salad.

How do I clean the octopus?

Cleaning octopus may seem a bit intimidating at first, but it's actually quite simple once you know the steps. Here's how to clean an octopus before cooking it for your Croatian Octopus Salad:

Steps to Clean an Octopus:

Rinse the Octopus: Start by thoroughly rinsing the octopus under cold running water to remove any sand or debris on the surface.
Remove the Head:
- Find the head (or mantle) and use a sharp knife to cut it open just below the eyes.
- Once cut open, you'll find a dark sack (the innards). Remove this, as well as any ink, by turning the head inside out and discarding these parts.
Remove the Beak:
- Flip the octopus over to where the tentacles meet.
- In the center, you'll see a small, hard part known as the "beak." Using your fingers or the tip of a knife, push the beak out from the center and discard it.
Remove the Eyes:
- Cut just below and around the eyes to remove them.
Rinse Again:
- Give the entire octopus a good rinse to make sure all the internal parts have been removed.
Tenderize (Optional):
- Some people like to tenderize the octopus before cooking, as it can be tough. You can do this by either:
  - Freezing: If you buy fresh octopus, freezing it overnight helps to tenderize the flesh.
  - Pounding: You can also lightly pound the octopus with a meat mallet or rolling pin to soften the meat.

Once cleaned, your octopus is ready to cook! For your Croatian Octopus Salad, you can follow the recipe and simmer it until tender before cutting it into bite-sized pieces.

Can I use frozen octopus instead of fresh?

Yes, you can use frozen octopus. Thaw it thoroughly in the refrigerator before cooking. Frozen octopus can sometimes be more tender than fresh due to the freezing process breaking down some of the fibers.

How do I know when the octopus is tender?

The octopus is tender when it can be easily pierced with a fork. It usually takes 45 minutes to 1 hour of simmering. Be careful not to overcook it, as it can become rubbery.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir the salad before serving again to redistribute the dressing and flavors.

How to Make Croatian Octopus Salad

Cook the Octopus: In a large pot, bring water to a boil. Add the quartered onion, bay leaves, and 2 cloves of garlic. Reduce the heat to a simmer and add the cleaned octopus. Cook for 45 minutes to 1 hour, or until the octopus is tender. Remove the octopus from the pot and let it cool. Once cooled, cut into bite-sized pieces.
Cook the Potatoes: In another pot, bring water to a boil and add a pinch of salt. Add the potato pieces and cook for about 15 minutes, or until they are tender but still firm. Drain and let them cool.
Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, salt, and black pepper.
Assemble the Salad: In a large bowl, combine the chopped octopus, cooked potatoes, finely chopped red onion, cherry tomatoes, and fresh parsley. Add capers and olives if desired.
Dress the Salad: Pour the dressing over the salad and toss gently to combine. Adjust the seasoning with more salt and pepper if needed.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled as a starter or a light main course.
Dobar tek!

Recipe Variations

Grilled Octopus Salad: Grill the octopus after boiling: After cooking the octopus in water, let it cool and then grill the pieces on high heat for a few minutes until they get a nice char. The grilled flavor adds a smoky element to the salad.
Spicy Octopus Salad: Mix in red pepper flakes or finely chopped fresh chili peppers to give the salad a spicy kick. This works especially well if you enjoy bold flavors.
Octopus and Avocado Salad: Add cubes of ripe avocado to the salad for a creamy texture that balances the briny and tangy flavors of the dressing. The avocado complements the octopus beautifully.

Mediterranean Octopus Salad: Add diced cucumbers and green peppers alongside the cherry tomatoes to give the salad a more Mediterranean feel. The extra veggies add freshness and color.

Ana

Croatian Octopus and Potatoes Salad is a delightful blend of tender octopus and hearty potatoes, perfect for a refreshing and satisfying meal. This traditional dish, known as "Salata od Hobotnice i Krumpira," is commonly enjoyed along the Croatian coast.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Dinner, Main Course, Salad

Cuisine Croatian

Servings

Ingredients

1 kg octopus cleaned
1 large onion quartered
2 bay leaves
2 cloves garlic
4 medium potatoes peeled and cut into bite-sized pieces
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 small red onion finely chopped
2 cloves garlic minced
1/4 cup fresh parsley chopped
salt to taste
black pepper to taste

Optional:

capers, olives, cherry tomatoes

Instructions

Cook the Octopus: In a large pot, bring water to a boil. Add the quartered onion, bay leaves, and 2 cloves of garlic. Reduce the heat to a simmer and add the cleaned octopus. Cook for 45 minutes to 1 hour, or until the octopus is tender. Remove the octopus from the pot and let it cool. Once cooled, cut into bite-sized pieces.
Cook the Potatoes: In another pot, cook the potatoes in lightly salted water. Cook for about 15 minutes, or until they are tender but still firm. Drain and let them cool.
Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and black pepper.
Assemble the Salad: In a large bowl, combine the chopped octopus, cooked potatoes, finely chopped red onion and fresh parsley. Add capers, cherry tomatoes and olives if desired.
Dress the Salad: Pour the dressing over the salad and toss gently to combine. Adjust the seasoning with more salt and pepper if needed.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled as a starter or a light main course.
Dobar tek!

Keyword easy, family meal, fish & seafood, kid-friendly, summer

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Author

Ana

Welcome to my culinary haven! My name is Ana, and I'm the passionate voice behind World Cuisines Network. Here, I share recipes that have not only won the approval of my family but have also stood the test of time in our kitchen. My goal is to introduce the rich tapestry of global flavors right to your family table. Thank you for dropping in! We're thrilled to have you join us.
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