📋 Table of Contents
Recipe Base
Octopus salad is a natural evolution of pulpo á feira (Galician-style octopus). It uses the same basic ingredients—octopus, oil, coarse salt, and paprika—but served cold and enriched with fresh vegetables. Perfect for summer but just as good in any season.
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View product →How to Cook Octopus
If you use fresh octopus (not frozen or pre-cooked), you need to cook it correctly:
- Freeze the octopus 48h before (breaks down fibers and tenderizes the meat)
- Thaw in the refrigerator overnight
- Bring water to a boil WITHOUT salt
- "Frighten" the octopus 3 times: quickly dip and remove
- Cook over medium heat for 40-50 min (1kg), 60-70 min (2kg)
- Prick with a toothpick: it should go in without resistance
- Let cool in the cooking water
If you use our pre-cooked Galician octopus, you eliminate all these steps. Thaw, slice, and dress.
| Variation | Extra Ingredients | Flavor Profile |
|---|---|---|
| Classic Galician | Paprika, coarse salt | Smoky, potent |
| Mediterranean | Cherry tomatoes, olives, capers | Acidic, fresh |
| With Potato | Boiled potato, red onion | Hearty, complete |
| With Anchovy | Cantabrian anchovies, vinaigrette | Umami, intense |
Variations and Combinations
Octopus salad allows for many variations depending on the season:
- Summer: with beefsteak tomatoes, cucumber, and fresh herbs
- Autumn-Winter: with potato, roasted onion, and pimentón de la Vera
- Gourmet: with Cantabrian anchovies, capers, and manzanilla olives
- Fusion: with avocado, cilantro, and lime, ceviche style
The Perfect Dressing
The dressing is the soul of this salad. For 500g of cooked octopus:
- 4 tbsp extra virgin olive oil (minimum quality)
- 1 tbsp Sherry vinegar (or lemon if you prefer it fresher)
- 1 tsp sweet Pimentón de La Vera
- ½ tsp hot paprika (optional)
- Maldon coarse salt to taste
- 1 clove garlic, finely minced (optional)
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