Moroccan · Seafood
Essaouira Octopus Salad
Octopus is simmered low and slow until tender, then diced and tossed with olive oil, garlic, lemon and paprika into a hearty cold salad, a specialty of Essaouira's fishing port where octopus is landed daily.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 kg octopus, cleaned
- 4 garlic cloves, crushed
- Juice of 1 lemon
- 1 tsp paprika and 1/2 tsp cumin
- 5 tbsp olive oil
- Handful parsley, chopped
- 1/2 red onion, finely diced
- Salt
Method
- 1
Simmer the octopus
Simmer the octopus in a pot of water (no salt) for 60–70 minutes until a knife slides easily into the thickest part.
- 2
Cool and dice
Let the octopus cool, then dice the tentacles and body into bite-sized pieces.
- 3
Dress
Whisk together the garlic, lemon juice, paprika, cumin, olive oil and salt.
- 4
Combine
Toss the diced octopus with the dressing, red onion and parsley.
- 5
Chill
Chill for at least 30 minutes before serving so the flavours meld.
Chef's tips
- Adding a wine cork to the simmering water is an old fisherman's trick some swear tenderises the octopus, though gentle low simmering matters more.
- Test for doneness with a knife rather than a timer — octopus size varies the cooking time considerably.
Frequently asked questions
Can I grill the octopus after boiling?
Yes, a quick char on a hot grill after boiling adds a smoky note and is a common finishing touch before dicing for the salad.