Tender Octopus with Cucumber Salad

This dish combines tender, flavourful octopus with a crisp and refreshing cucumber salad infused with rosemary. The octopus is simmered until soft, then grilled for a slight char, complementing the fresh crunch of cucumber. This dish is perfect for warm-weather dining, bringing a balance of texture and flavour to your table.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Portions

Ingredients

1 medium octopus about 1 kg
1 large cucumber thinly sliced
1 sprig fresh rosemary
olive oil
1 tbsp lemon juice
2 cloves garlic minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 leaf bay
500 ml water for boiling

Instructions

Rinse the octopus thoroughly and place it in a large pot with water, a bay leaf and a pinch of salt. Bring to a boil, then reduce to a gentle simmer for about 40 minutes until tender.
1 medium octopus, 1 leaf bay, 500 ml water, 1 tsp salt
Remove the octopus from the pot and allow it to cool slightly. Brush it with olive oil, minced garlic, paprika and black pepper. Grill on medium heat for 5 minutes per side to add a slight char.
olive oil, 2 cloves garlic, 1/2 tsp paprika, 1/2 tsp black pepper
In a bowl, toss the sliced cucumber with lemon juice, a drizzle of olive oil, and a few rosemary leaves for a fragrant touch.
1 large cucumber, 1 tbsp lemon juice, olive oil
Slice the grilled octopus into bite-sized pieces and plate it alongside the cucumber salad. Garnish with extra rosemary if desired.
1 sprig fresh rosemary

Notes

A well-chosen wine will elevate Tender Octopus with Cucumber Salad beautifully. Here are some suggestions:

Albariño (Spain) – A crisp, citrusy white wine with bright acidity that complements the tender octopus and enhances the freshness of the cucumber salad.
Assyrtiko (Greece) – A mineral-driven white wine with a hint of salinity that mirrors the oceanic essence of the octopus.
Vermentino (Italy) – Light-bodied with herbal notes, it pairs wonderfully with the rosemary in the salad while balancing the grilled flavours of the octopus.
Picpoul de Pinet (France) – Known for its zesty acidity and refreshing finish, this wine cuts through the richness of the octopus while highlighting the salad’s crispness.
Rosé (Provence, France) – A dry, elegant rosé offers fruitiness and a touch of minerality, making it a great match for both the octopus and the salad.

Nutrition