scilian-saladSicilian Octopus Salad

Fish is a staple feature of the Sicilian culinary tradition, Octopus is abundant in the warm waters of the Mediterranean and a firm favourite among the street food vendors across the whole of Sicily. This Salad is very traditional, is simplicity itself to prepare, and is a regular feature on our family table. Enjoy…


Put the Octopus in salted boiling water and simmer until tender (when the prongs of a fork go into the thick end of the tentacles easily it is cooked)

When it has cooled a little and is just tepid cut the octopus (head and tentacles) into bite sized pieces and arrange in a bowl.

In another pan boil your potatoes and when tender lift them out with a slotted spoon refresh them in cold water, then peel and cut them into 2 cm pieces and add to the octopus. Put your green beans into the water used for the potatoes and boil until just tender with a little bite, once cooked  remove and allow to cool.

Cut the beans in half and add to the octopus along with the olives, tomatoes, red onion chilli and parsley, season well with salt and a generous grinding pepper, drizzle generously with the olive oil and squeeze over the lemon juice.

Serve the Octopus salad with some good bread and a nice cold glass of Sicilian white wine such as Grillo.  Buon Appetito!


Serves 6

  • 600g Fresh Octopus (get your fishmonger to clean it for you)
  • 200g Waxy new potatoes
  • 50g Black olives
  • 4 ripe Tomatoes (cut into wedges)
  • 250g of green beans
  • 1 medium red onion (finely sliced)
  • A bunch of flat leaf parsley (roughly chopped)
  • Extra virgin olive oil
  • 1 Fresh red chilli (deseeded and finely chopped)
  • Extra virgin olive oil
  • 1 – 2 Lemons