Pickled octopus and seaweed salad

Pickled octopus and seaweed salad

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  • 4
  • Easy
  • Carb Conscious Dairy free


  • 8 baby squid
  • Olive oil
  • ½ cup olive oil
  • 3 cloves crushed garlic
  • ¼ cup red-wine vinegar
  • Juice of 1 lemon
  • Sea kelp (seaweed)
  • Water
  • Octopus

Cooking Instructions

Clean and remove the heads from baby squid. In a pan over a high heat, add a drizzle of olive oil and, when hot, cook the squid until they curl and become a purple-coral colour.
Transfer to a bowl, add olive oil, cloves crushed garlic, red-wine vinegar and the juice of 1 lemon. Rehydrate sea kelp* in a little water and drain. Toss with the octopus and serve the following day as a summer tapas.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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