Istrian Marinated Octopus Salad with Red Onion and Parsley
Tender octopus marinated in olive oil and herbs, combined with crisp red onion and fresh parsley for a refreshing coastal salad. This Mediterranean-inspired seafood recipe, ready in about 55 minutes, pairs octopus tentacles, Istrian extra virgin olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cleaned octopus tentacles
- 4 tbsp Istrian extra virgin olive oil
- 1 medium, thinly sliced red onion
- 1/2 cup, chopped fresh parsley
- 3 tbsp, freshly squeezed lemon juice
- 2 cloves, minced garlic cloves
- 1 tsp sea salt
- 1/2 tsp, freshly ground black pepper
- 2 bay leaves
- 4 cups water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, bring 4 cups water to a boil with 2 bay leaves and 1 tsp sea salt. Add 1 lb cleaned octopus tentacles, reduce heat to a simmer, and cook for 45 minutes until tender when pierced with a fork.
- Step 2: Drain the octopus and let cool to room temperature, then chop into 1-inch pieces.
- Step 3: In a medium bowl, whisk together 4 tbsp Istrian extra virgin olive oil, 3 tbsp freshly squeezed lemon juice, 2 minced garlic cloves, 1/2 tsp freshly ground black pepper, and additional 1/2 tsp sea salt to taste.
- Step 4: Toss the chopped octopus with the dressing, 1 medium thinly sliced red onion, and 1/2 cup chopped fresh parsley until well combined.
- Step 5: Refrigerate for at least 1 hour to let flavors meld before serving chilled or at room temperature.
Frequently asked questions
How long does Istrian Marinated Octopus Salad with Red Onion and Parsley take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Istrian Marinated Octopus Salad with Red Onion and Parsley?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Istrian Marinated Octopus Salad with Red Onion and Parsley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Istrian Marinated Octopus Salad with Red Onion and Parsley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Istrian Marinated Octopus Salad with Red Onion and Parsley?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
