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Octopus with Lemon and Chilli Dressing

Published under: Salad Dressings


  • Octopus – 2 kg, cleaned and gutted
  • Olive Oil – 2 cups
  • Lemon Juice – 1 cup
  • Rind of 1 Lemon – finely grated
  • Green Chillies – 2, seeded and finely chopped
  • Garlic Cloves – 2, finely chopped
  • Fresh Cilantro – 1 tblsp
  • Salad Greens to serve
  • Salt
  • Pepper


  1. Preheat the oven to 350F/150C.
  2. Place the octopus in a lidded casserole just large enough to hold it.
  3. Pour enough olive oil to cover.
  4. Cover and cook in the oven for 2 hours until very tender.
  5. Drain the octopus well and discard the oil.
  6. Separate the tentacles and remove the suckers.
  7. Thinly slice the tentacles and place in a bowl.
  8. Mix together 1/2 cup of the remaining olive oil, the lemon juice and rind, chillies, garlic and cilantro in a pitcher.
  9. Season to taste with salt and pepper.
  10. Pour the dressing over the octopus.
  11. Toss gently, then cover with plastic wrap and chill in the fridge for 2 hours.
  12. Serve on a bed of salad greens.

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