You can use frozen or fresh octopus. If you are using fresh, make sure you wash it very well


Serves 8 people

  • 1.3kg (3lb) octopus (don’t use head)
  • 1 bay leaf
  • coarse sea salt


  • 1 green pepper, finely diced
  • 1 red pepper, finely diced
  • 6 spring onions, finely chopped 
  • 4 – 5 cherry tomatoes, quartered (optional)
  • 2 tablespoons (2 American tablespoons + 2 teaspoons) red wine or sherry vinegar
  • 6 tablespoons (6 American tablespoons + 6 teaspoons) extra virgin olive oil


  1. Fill a large saucepan with water.  As soon as the water has come to the boil, use tongs to dip the octopus in and out of the water rapidly for 3 or 4 times – the tentacles will curl up.  
  2. Then leave the octopus in the saucepan and continue to cook on medium heat until it is cooked and tender, 40 minutes approximately (stick a fork into the flesh to check if it is tender).
  3. Turn off the heat and allow the octopus to sit in the water for 5 minutes.  Remove the octopus from the water and shake off the excess water.  
  4. Cut into 1 inch pieces, place on big serving dish.  Serve warm with crusty white bread.


  1. Cook the octopus as above and allow to cool completely.
  2. Cut into 2.5cm (1 inch) pieces.  Meanwhile, mix all the ingredients for the dressing in a jam jar.  
  3. Serve on small plates and drizzle the dressing on top.  
  4. Serve with crusty white bread.