Octopus Catalan Style

Name: Octopus Catalan Style
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Octopus (already cleaned) 2.2 lbs; Datterino tomatoes 1 ½ cup; Arugula 7 oz; Celery 3 ribs; Carrots 2; Fresh scallion 1; Avocado 1; Taggiasca olives ¼ cup; Bay leaves 2 leaves; Ground black pepper 1 spoonful; Orange juice 1; Extra virgin olive oil to taste; Sweet Paprika to taste; Fine salt to taste; Black pepper to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Catalan-style octopus is such a standout, you know? Among Mediterranean seafood dishes, it’s perfect for when you're craving something light and fresh. This Spanish octopus recipe is a mix of tender octopus, crunchy veggies, creamy avocado, and briny olives, all tossed in a zesty citrus dressing. Seriously, every bite is zesty and cool—great for summer gatherings or laid-back lunches.

Plus, it beautifully showcases traditional Catalan cuisine with its simple yet stunning flavors. Preparing it ahead of time? That’s key. It lets the flavors meld, and you get more time to chill with your guests. Lots of Mediterranean regions have their own octopus salads, but this Catalan-style version nails the balance of fresh and savory.

And look, while some go for potatoes like in the famous octopus stew from Galicia, this Spanish twist stays crisp and light—just perfect for warm weather. Unlike Pulpo a la Gallega, this Catalan dish is packed with citrus and raw veggies, giving you a juicy, moist bite every time. Pretty much ideal.

Versatile? Oh, for sure. Serve it as a first course, a seafood tapas option, or even part of a larger spread. People really appreciate how this Mediterranean dish feels both simple and special—offering just enough variety in texture and flavor to keep things interesting.

And here's the thing, preparing a big platter before guests arrive makes serving a breeze and lets the octopus soak up the tangy dressing. Whether you’re new to Spanish cuisine or just want something that screams summer vibes, Catalan-style octopus is sure to impress—bringing some fresh energy to your table. Really, you can’t go wrong.

INGREDIENTS

Octopus 2.2 lbs (1 kg) - (already cleaned)

Datterino tomatoes 1 ½ cup (250 g)

Arugula 7 oz (200 g)

Celery 3 ribs

Carrots 2

Fresh scallion 1

Avocado 1

Taggiasca olives ¼ cup (50 g)

Bay leaves 2 leaves

Ground black pepper 1 spoonful

For Dressing: Orange juice 1; Extra virgin olive oil to taste; Sweet Paprika to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Octopus Catalan Style

To prepare the Catalan-style octopus, start by submerging the octopus in a large pot filled with cold water 1. Add a few bay leaves and a handful of black peppercorns 2: these aromas will give fragrance and character to the cooking. Turn on the heat, bring to a boil, then lower the flame, cover with a lid 3 and let it cook gently for about an hour until the octopus is just tender enough.

Meanwhile, focus on the vegetables. Peel the carrots, cut them in half lengthwise, then slice them into half-moons 4. Trim and thinly slice the spring onion 5. Halve the cherry tomatoes 6.

Cut the avocado in half, remove the pit, then slice it 7. Peel the celery 8, cut it in half lengthwise, and slice it 9.

When the octopus is cooked, drain and let it cool 10. Cut the octopus into regular pieces 11. Transfer the octopus pieces and spring onion into a bowl 12.