Comment attendrir le poulpe ?

Plusieurs techniques permettent d'attendrir le poulpe : congéler et décongeler avant cuisson, battre le poulpe contre une surface dure, ou le cuire lentement à feu doux dans de l'eau frémissante. Certains ajoutent un bouchon de liège dans l'eau de cuisson.

Peut-on utiliser du poulpe surgelé ?

Absolument ! Le poulpe surgelé est souvent préférable au frais car la congélation rompt les fibres musculaires et le rend naturellement plus tendre. Décongelez-le lentement au réfrigérateur la veille.

Qu'est-ce que la salsa verde ?

La salsa verde est une sauce verte d'origine italienne à base d'herbes fraîches (persil, basilic), de câpres, d'anchois, d'ail et d'huile d'olive. Vive, herbacée et légèrement salée, elle accompagne parfaitement les poissons, fruits de mer et viandes grillées.

Peut-on préparer ce plat à l'avance ?

Oui ! Vous pouvez cuire le poulpe et les pommes de terre la veille. La salsa verde se prépare également à l'avance (jusqu'à 2 jours). Grillez le poulpe et assemblez la salade au moment de servir.

Peut-on remplacer le poulpe ?

Oui ! Cette salade est délicieuse avec des calmars grillés, des crevettes tigres ou du poisson blanc grillé (cabillaud, bar). La salsa verde et les pommes de terre se marient avec tous les fruits de mer et poissons.

Quelle pomme de terre choisir ?

Choisissez des pommes de terre à chair ferme comme la Charlotte, la Ratte ou la Nicola qui tiennent bien à la cuisson. Évitez les pommes de terre farineuses qui se défont et donnent une texture pâteuse.

Grilled Octopus Salad | Potatoes and Salsa Verde

Name: Salade de Poulpe Grillé aux Pommes de Terre et Salsa Verde
Prep time: 15 min
Cook time: 40 min
Total time: 45 min
Yield: 4 portions
Cuisine: Méditerranéenne
Ingredients: 1 kg de poulpe nettoyé; 600 g de pommes de terre à chair ferme (Charlotte); 1 oignon rouge finement émincé; 2 c. à soupe d'huile d'olive pour griller; Sel, poivre et fleur de sel; 1 gros bouquet de persil plat; 1 bouquet de basilic frais; 2 c. à soupe de câpres égouttées; 2 filets d'anchois à l'huile; 1 gousse d'ail; 1 c. à soupe de vinaigre de vin rouge; 100 ml d'huile d'olive extra vierge

August 11, 2026

Why you will love this Grilled Octopus Salad

This grilled octopus, potato, and salsa verde salad is an elegant Mediterranean appetizer that combines the tenderness of octopus, the creaminess of potatoes, and the herbaceous vibrancy of salsa verde. A colorful, flavorful, and impressive dish, ready in 45 minutes.

Convivial grilled octopus scene - Mon Univers Cuisine

Ingredients (4 servings)

For the salad

1 kg octopus (already cleaned, or frozen and thawed)
600 g firm potatoes (such as Charlotte)
1 red onion, thinly sliced
2 tbsp olive oil (for grilling)
Salt and pepper to taste
Fleur de sel to finish

For the salsa verde

1 large bunch flat-leaf parsley, leaves only
1 bunch fresh basil
2 tbsp capers, drained
2 anchovy fillets in oil
1 clove garlic
1 tbsp red wine vinegar
100 ml extra virgin olive oil
Salt and pepper to taste

Step-by-step preparation

Step 1 – Cook the octopus

Place the octopus in a large pot of unsalted boiling water with a bay leaf. Cook over low heat for 30 to 40 minutes, depending on size, until a knife point easily penetrates it. Drain and let cool slightly.

Step 2 – Cook the potatoes

Cook the potatoes in their skins in salted water for 20 minutes. Drain, peel, and cut into thick slices. Set aside.

Step 3 – Prepare the salsa verde

In a blender, combine the parsley, basil, capers, anchovies, garlic, and vinegar. Blend roughly. Drizzle in the olive oil to create a green and slightly rustic sauce. Season.

Step 4 – Grill the octopus

Cut the octopus into chunks. Brush with olive oil and grill on a very hot grill or griddle pan for 2 to 3 minutes per side to get nice grill marks and slight caramelization.

Step 5 – Assemble and serve

Arrange the potato slices on plates. Add the grilled octopus and red onion. Drizzle generously with salsa verde. Finish with a pinch of fleur de sel and a dash of olive oil. Serve warm.

Chef's tips

Frozen octopus: Frozen octopus is often more tender than fresh because freezing tenderizes the fibers.
Doneness test: Octopus is cooked when a knife point penetrates the thickest part without resistance.

Very hot grill

Salsa verde: Prepare it in advance for the flavors to develop.

Nutritional information (per serving)

Calories: ~380 kcal
Protein: 32 g
Carbohydrates: 28 g
Fats: 14 g

FREQUENTLY ASKED QUESTIONS

HOW TO TENDERIZE OCTOPUS?

Several techniques can tenderize octopus: freeze and thaw before cooking, beat the octopus against a hard surface, or cook it slowly over low heat in simmering water. Some add a cork to the cooking water, a trick used by Mediterranean fishermen.

CAN FROZEN OCTOPUS BE USED?

Absolutely! Frozen octopus is often preferable to fresh because freezing breaks down muscle fibers and naturally makes it more tender. Thaw it slowly in the refrigerator the day before. It is also often already cleaned, which simplifies preparation.

WHAT IS SALSA VERDE?

Salsa verde is an Italian-origin green sauce made with fresh herbs (parsley, basil), capers, anchovies, garlic, and olive oil. Bright, herbaceous, and slightly salty, it pairs perfectly with grilled fish, seafood, and meats.

CAN THIS DISH BE PREPARED IN ADVANCE?

Yes! You can cook the octopus and potatoes the day before and store them in the refrigerator. The salsa verde can also be prepared in advance (up to 2 days). Grill the octopus and assemble the salad just before serving for optimal results.

CAN OCTOPUS BE SUBSTITUTED?

Yes! This salad is delicious with grilled calamari, tiger prawns, or even grilled white fish (cod, sea bass). The salsa verde and potatoes pair well with all seafood and fish.

WHICH POTATOES TO CHOOSE?

Choose firm-fleshed potatoes like Charlotte, Ratte, or Nicola which hold their shape well when cooked and do not crumble. Avoid floury potatoes that fall apart and create a mushy texture in the salad.

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