Smoked octopus citrus salad
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Smoked Octopus Citrus Salad

A wonderful salad of smoked octopus (grilled quickly is an option).  Contrast with citrus fruit is exceptional. 
Prep Time30 mins
Cook Time1 hr
Parboil40 mins
Total Time2 hrs 10 mins
Course: Salad
Cuisine: Mediterranean
Servings: 2 servings
Author: Sheila May


  • 3 lb octopus
  • 2 cara cara oranges sectioned, but save juice
  • 3 to 4 cups of fresh arugula
  • 1 cup of fresh radicchio chopped or sliced
  • 1/4 cup of sliced Kalamata olives
  • smoked paprika or pimenton to coat octopus legs

For Salad Dressing

  • Juice of cara cara oranges
  • 2 - 3 tablespoons of olive oil
  • Salt and Pepper


  • Preparation for Octopus
  •  Thoroughly clean octopus.  Remove beak, eyes and anus.
  •  Dip octopus in boiling water 3 times for about 20 seconds each time to prepare octopus for parboiling.  Dry thoroughly.
  •  Parboil for 30 to 40 minutes to breakdown tissue.
  • Remove and dry thoroughly.
  • Cut off the eight tentacles and discard carcass
  • Put a wooden skewer through each tentacle
  • Gently coat with olive oil and paprika mixture before smoking or grilling.
  • Smoke for 1 hour or grill quickly over a medium fire for about 10 -12 minutes rotating to crisp both sides.
  •  Combine salad ingredients and toss with vinaigrette.
  • Cut octopus legs in bite-size pieces and place on top of salad.


Immerse the whole octopus 3 times in boiling water for about 20 seconds each time.  This will cause the tentacles to enlarge and prepares the octopus for parboiling.  Allow the octopus to dry (use a fan if necessary) and then immerse in boiling water for between 30 to 40 minutes to soften the tentacles.