Warm Octopus Tentacle Salad

  • Difficulty: Basic
  • 15 minutes
  • One serving

A warm octopus salad is clearly not something you eat every day. But preparing it is as easy as tossing seafood and veggies together into a skillet. The octopus’ pleasantly chewy texture goes so well with the flavored mixture of buttery baby spinach and tangy kalamata olives.

Ingredients Needed for Warm Octopus Tentacle Salad

1 ounce butter
8 ounces of octopus tentacles
2 garlic cloves, halved
1 teaspoon ginger, grated
1 tablespoon capers
1 tablespoon pesto
1 tablespoon lemon juice
2 tablespoons of kalamata olives
1 cup baby spinach

How to Make Warm Octopus Tentacle Salad

  1. Start melting the butter in a skillet over low-medium heat and add the tentacles. Cook them for 3-4 minutes a side.
  2. Add the garlic, ginger, and capers, cook and stir for 1 minute. Add the pesto and lemon juice and cook a little more.
  3. Add the olives and baby spinach and season with salt and pepper. Cook and stir for 1 minute more, until the spinach wilts.

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