Polpo alla Catalana: A Classic Italian Recipe for Octopus Salad

Try this stunning Polpo alla Catalana for a light and flavorful Italian appetizer this summer!

Polpo alla Catalana: A Mediterranean Classic

After enjoying shrimp Catalana, it’s time to serve another classic of Mediterranean cuisine: Polpo alla Catalana. This refreshing, light, and visually appealing summer appetizer is perfect for impressing your guests with timeless yet simple flavors.

In this special seafood salad, octopus is combined with crunchy vegetables, avocado, olives, and a delightful citrus dressing that enhances every ingredient. Prepare it in advance and serve cold: it will be the perfect touch for your seafood menus, a great idea for a summer dinner, an outdoor lunch, or as an appetizer for seaside parties. Discover all the steps to make your homemade Polpo alla Catalana, with tips and variations to make it unique every time.

Other Summer Octopus Recipes to Try

• Warm Octopus and Potato Salad
• Galician-Style Octopus (Pulpo a la Gallega)
• Octopus Carpaccio
• Grilled Octopus on Potato Cream
• Parsley Octopus Salad

Ingredients

• 1 kg of octopus
• 2 medium ripe tomatoes
• 1 avocado
• 100 g of black olives
• 1 lemon
• Extra virgin olive oil
• Salt and pepper

Instructions

1. Clean the octopus and boil it in salted water until tender.
2. Let it cool, then chop it into pieces.
3. Dice the tomatoes and avocado, and slice the olives.
4. In a bowl, combine the octopus, tomatoes, avocado, and olives.
5. Prepare a dressing with olive oil, lemon juice, salt, and pepper; drizzle over the salad.
6. Toss gently to mix and serve chilled.

Total Time

Preparation: 30 min, Cooking: 40 min

Cuisine

Italian