Octopus salad with fennel and oranges

Name: Octopus salad with fennel and oranges
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Octopus (already eviscerated) 1.8 lbs; Fennel 1.5 lbs; Oranges 2; Black olives baked ½ cup; Extra virgin olive oil 3 ½ tbsp; Fine salt to taste; Black pepper to taste; Chives to taste

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Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Antonella Vergari

Octopus salad kinda feels like bringing the Southern Italian coast right to your table. And this version with fennel and orange salad? It's like a fresh breeze from Campania or Sicily. Really. The mix of seafood and citrus is everywhere there, where folks just love pairing local catches with whatever's in season. The octopus has that tender bite people are always talking about, while the sliced fennel adds a cool crunch and a bit of sweetness. And the oranges? Juicy wedges that give every bite a tangy punch, making everything pop. It’s light, super fresh, and pretty much looks stunning with those bright colors. In Sicily, you'll find seafood starters like this at family gatherings, especially in winter when oranges and fennel are in every market. Toss in some fresh herbs like parsley or mint, and boom—more flavor, more color.

If you’re after a Mediterranean seafood salad that's a bit different, this dish really really works. It stands out as an appetizer because it is simple yet sorta fancy at the same time. The moist octopus with crispy fennel and sweet orange brings that nice balance of flavors and textures—just how folks in Southern Italy love it. Some even throw in a handful of olives or herbs for an extra kick. A lot of seafood fans like starting meals with this, since it’s not too heavy but still feels special. Serving a grilled octopus recipe like this one as a first course is a popular move at big meals, especially when you wanna wow guests with something seasonal and different. The octopus and fennel dish fits perfectly at holiday spreads or summer lunches, and here’s the thing—it’s a great way to bring golden, sunny flavors to the table any time of year. People really end up talking about it, especially when you get those bites with a bit of everything on the fork. It’s a surefire way to capture the heart of Southern Italy in every bite.

How to prepare Octopus salad with fennel and oranges

To prepare the octopus salad with fennel and oranges, first wash the octopus under running water 1. Place a pot filled with water on the stove, add salt 2, and bring to a boil. When the water begins to boil, holding the octopus by the head, dip the tentacles into the boiling water for a few seconds, being careful not to burn yourself 3. Repeat this process twice,

then immerse it completely 4 and let it cook for 40 minutes. After this time, drain it 5 and cool it under cold water 6.

Remove the skin, which will come off easily, then cut the octopus into pieces 7 and set aside. Take the fennel, remove the green part of the fronds 8, and slice the rest 9.

Wash them well 10 and dry them with a kitchen towel 11. Then transfer them to a large bowl 12.

Peel the orange completely 13 and only remove the segments 14. Cut them into small cubes 15.

Add the octopus to the fennel 16, add the orange cubes and black olives 17. Season with salt and pepper 18.

Add a drizzle of olive oil 19 and chopped chives 20. Mix everything and refrigerate until it's time to serve the salad 21.

Storage

The octopus salad with fennel, oranges, and olives can be stored for one day in the refrigerator in a glass bowl, covered with plastic wrap.

Tip

Instead of oranges, you can use clementines or pomegranate seeds. Instead of fruit, you can add carrots and dress everything with apple cider vinegar. If you don’t like chives, add fresh chopped parsley instead!

For the translation of some texts, artificial intelligence tools may have been used.