Charred Octopus Salad
Cosori Recipe

Charred Octopus Salad

Charred octopus brings smoky depth and tender texture to this vibrant Mediterranean-inspired salad. Roasted potatoes, savory chorizo, and creamy white beans create a hearty base, while citrus, fresh herbs, and capers add brightness and contrast. The result is a layered dish that feels both rustic and refined.

How To Pick Octopus

To pick the best octopus at the grocery store, select a fresh or frozen specimen with bright, shiny skin (not dull) and firm, plump tentacles. It should smell mildly of the sea, not strongly of fish or ammonia.

Prep Time 2 hours 15 minutes
cook Time 20 minutes
Servings 4
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Curated by:Margaret

Fresh Ingredients

Scale:
YIELD 4 Serving

Octopus

Salad

Dressing

Octopus is a lean source of protein that can help support muscle maintenance. It also contains minerals such as iron and selenium that contribute to normal metabolic function.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

Per Serving
Serving Size 1 cup of salad
Calories  542 
Protein  37 grams 

Carbohydrates 41 grams 

Fat 27 grams 

Fiber 5 grams 

Saturated Fat 5 grams 

Cholesterol 99 milligrams 

Sodium 982 milligrams 

Step by Step

Let's cook

Braise the Octopus 

  1. Place the octopus, garlic, bay leaf, and salt in a medium pot. Add enough water to cover the octopus, then set pot over medium-high heat. Bring mixture to a gentle boil, then reduce to a simmer and cook, covered, for 1 hour or until the octopus is tender when a knife inserted into the center cuts through with ease. 
  2. Cool the octopus in the water, then remove onto a tray lined with paper towels and place in the refrigerator to chill 1 hour. 
  3. Boil the potatoes until tender, then cool and cut lengthwise into wedges. 

 

Char the Octopus 

  1. Insert the crisper plate into the air fryer basket. 
  2. Select the Air Fry function, adjust the temperature to 450°F and time to 4 minutes, then tap Start/Pause to preheat. 
  3. Cut the octopus into large tentacles, then drizzle with 1 tablespoon olive oil. Place the octopus onto the preheated crisper plate.  
  4. Select the Air Fry function, adjust the temperature to 450°F and time to 10 minutes, then tap Start/Pause. Flip the octopus over halfway through cooking. 
  5. Remove octopus when charred. 

 

Crisp the Chorizo 

  1. Place the chorizo onto the crisper plate. 
  2. Select the Air Fry function at 10 minutes and adjust the temperature to 400°F, then tap Start/Pause. 
  3. Remove the chorizo when golden brown and crispy. 

Make the Dressing & Assemble Salad 

  1. Whisk the dressing ingredients in a small bowl until combined, then taste and adjust seasoning if needed. 
  2. Assemble salad by placing the potato, chorizo, charred octopus, orange segments, green onion, sundried tomatoes, olives, beans, parsley, and capers in a large bowl. Add the salad dressing and toss to combine.  
  3. Arrange salad on plates, then serve. 

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