Amalfi Style Octopus Squid Salad Recipe

There’s something incredibly satisfying about transforming fresh seafood into a vibrant, sun-kissed salad that feels like a Mediterranean vacation in a bowl. Dive into this delightful blend of tender octopus, squid, and a zesty medley of flavors—it’s a culinary adventure that’s as refreshing as a sea breeze.

I truly adore the Amalfian octopus and squid salad, a dish full of sea flavor and citrus zest. The octopus and squid are juicy and tender, and the fresh lemon juice makes the salad really pop.

Capers and black olives add a nice salty punch that balances the sweetness of the seafood. This salad is packed with protein and healthy fats from the amazing extra virgin olive oil, making it a (nutritionally) satisfying dish.

Ingredients

• Octopus: High in protein, low in fat, and rich in iron and omega-3 fatty acids.
• Squid: Protein-rich and a good source of vitamins B12 and B6, and selenium.
• Lemons: Packed with vitamin C; they add a tangy, refreshing citrus flavor.
• Extra Virgin Olive Oil: Heart-healthy; rich in monounsaturated fats and antioxidants.
• Garlic: Known for its antiviral, antibacterial properties; boosts immune health.
• Capers: Low in calories; add a tangy, briny kick to dishes.
• Cherry Tomatoes: Provide antioxidants, such as lycopene, and vitamin C.
• Black Olives: High in healthy fats; provide flavor depth and essential minerals.
• Parsley: Rich in vitamins K, A, C; adds freshness and color to dishes.
• Chili Pepper: Adds a spicy kick; contains capsaicin and boosts metabolism.

Ingredient Quantities

• 1 kg octopus, cleaned
• 500 g squid, cleaned and cut into rings
• 2 lemons, juiced
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 50 g capers, rinsed
• 100 g cherry tomatoes, halved
• 100 g black olives, pitted and sliced
• 1 bunch fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste
• 1 chili pepper, thinly sliced (optional)

How to Make this

1. In a big pot, prepare salted water and bring it to a boil. Put in the octopus and allow it to simmer slowly for approximately 40 to 50 minutes, or until it is tender. When it is done, take it out of the pot and allow it to cool.

2. A pot of salted water should be boiling at the same time as the octopus is cooking. Add the cuttlefish to it and boil for around three minutes, or until they are just tender. Drain them and set them aside.

3. Once the octopus has cooled enough to be handled, chop it into pieces that are sized for bites.

4. In a big bowl, combine the lemon juice, olive oil, and minced garlic to create a form of dressing.

5. Put the cut-up octopus and the cooked squid rings into the bowl with the dressing and mix—but not too much, please!—so that the seafood is evenly coated.

6. Blend in the capers, halved cherry tomatoes, sliced black olives, and chopped parsley.

7. If you want it, add sliced thinly chili pepper for a hint of heat.

8. To taste, salt and pepper the salad, using fresh-ground black pepper and salt.

9. Combine all ingredients and flavors gently to evenly coordinate everything together.

10. Put the salad into the fridge for at least 30 minutes before serving, covered, so that the flavors can meld together beautifully. Serve it either chilled or at room temperature.

Equipment Needed

1. Large pot
2. Medium pot
3. Large bowl
4. Knife
5. Cutting board
6. Slotted spoon or tongs
7. Measuring spoons
8. Juicer or reamer (optional, for lemons)
9. Mixing spoon or spatula
10. Small bowl or container (for mixing dressing)
11. Fridge (for chilling)

FAQ

• Can I use frozen octopus and squid?Indeed, frozen octopus and squid are acceptable, but you must ensure that they are completely thawed prior to cooking.
• How do I clean octopus and squid?Should the octopus not be pre-cleaned, its head, beak, and innards must be removed. For squid, the head and quill must be taken out, with the body cavity then being rinsed.
• How long should I cook the octopus?Cook the octopus in boiling water for about 40-60 minutes, or until tender. Check for doneness with a fork; it should go through easily.
• What is the best method to cook squid rings?The best methods for cooking squid rings are boiling them for 1-2 minutes or searing them in a pan.
• Can I omit the chili pepper?No, you can leave out the chili pepper. If you want a milder salad, just don’t add the pepper.
• How long can I store leftovers?Refrigerate leftovers in an airtight container for no more than 2 days.
• What can I serve with this salad?This salad goes nicely with crusty bread, or it can be part of a seafood platter.

Amalfi Style Octopus Squid Salad Recipe Substitutions and Variations

1 kg octopus, cleaned – Try using 1 kg calamari or cuttlefish instead. They will give a texture about the same as that of octopus.
500 g cleaned squid, cut into rings – For a different flavor, substitute 500 g shrimp.
Juice 2 limes instead of using lemons for a slightly different flavor profile. The amount of juice you get from limes compared to lemons is about the same, and the zest gives you a different dimension and smell in whatever dish you’re making.
50 g capers, rinsed – For a briny flavor, substitute with 50 g of chopped green olives.
To taste, use freshly ground black pepper. For a milder flavor, use white pepper.

Pro Tips

1. For enhanced flavor, consider cooking the octopus with a cork in the pot. This old culinary trick is thought to help tenderize the octopus, resulting in a better texture.

2. To ensure the squid rings are perfectly tender, immerse them in an ice bath immediately after boiling. This stops the cooking process and helps maintain their texture and flavor.

3. When preparing the octopus, gently rub it with coarse salt before rinsing. This helps clean any remaining residue and can enhance the texture once cooked.

4. For extra depth, toast the minced garlic briefly in a pan with a dash of olive oil before adding it to the dressing. This can add a richer, mellower garlic flavor to the dish.

5. To balance the acidity of the lemon juice, consider adding a teaspoon of honey or a splash of balsamic vinegar to the dressing. This adds a subtle sweetness that complements the tanginess of the lemon.