I remember the stainless steel counters of my papá’s tapas bar in the Gràcia neighborhood of Barcelona. In the glass display case, right next to the tortilla española, there was always a wide ceramic dish of this Mediterranean octopus salad. It looked so simple—just purple-hued tentacles, bright green herbs, and the golden shimmer of olive oil—but it was the dish people reached for when they wanted something light yet soul-satisfying.

In Spain, we have a deep respect for producto—the ingredient itself. When you have beautiful seafood, you don’t need to hide it under heavy sauces or mounds of potatoes. This Spanish octopus recipe, often called ensalada de pulpo, is what we call limpio (clean). It’s bright, zesty, and celebrates the natural sweetness of the Mediterranean sea. If you love this clean style, you must try my Portuguese Style Octopus Salad.

The Art of “Asustar el Pulpo” and Tender Octopus Tips

The most important part of this recipe isn’t the dressing; it’s how you treat the octopus. My papá taught me that you must “scare” the octopus (asustar el pulpo) before you let it cook. By dipping it into boiling water three times before letting it go, you shock the fibers. This ensures the meat becomes buttery soft while the skin stays perfectly intact. If you just toss it in and boil it hard, the skin will slide off and the meat will turn to rubber. Patience is the secret ingredient in every Spanish kitchen. This technique is also essential for my authentic pulpo a la gallega.

Why So Much Parsley in a Lemon Parsley Vinaigrette?

You might look at the ingredients and think two cups of parsley is a mistake. I promise you, it isn’t! In this version of the salad, the perejil (parsley) isn’t just a garnish; it acts as the salad green. We use the flat-leaf variety for its peppery, grassy notes which cut right through the richness of the octopus and the olive oil, creating a light lemon parsley vinaigrette.

When you toss the warm octopus with the parsley and lemon, the heat awakens the herbs, creating a fragrant dressing that you’ll want to mop up with a piece of crusty bread.

Mediterranean Octopus Salad: Tips for the Perfect Tapas Seafood Salad

• The Olive Oil: This is the time to bring out your best bottle. I prefer an Arbequina oil for its fruity, buttery finish, but a Picual works beautifully if you like a bit more of a peppery kick. We call it oro líquido (liquid gold) for a reason!
• The Rest: Never skip the resting period in the cooking liquid. It allows the octopus to relax and soak back up some of that flavorful moisture.
• The Wine: In Barcelona, we would serve this with a very cold glass of Albariño from Galicia or a bone-dry Manzanilla sherry. The acidity of the wine dances perfectly with the lemon in the salad.

This dish is meant for the sobremesa—that beautiful Spanish tradition of lingering at the table long after the food is gone, talking and laughing with friends. For more inspiration, explore my curated list of the best octopus salad recipes. Put the platter in the middle of the table, give everyone a fork, and enjoy the taste of the Mediterranean.

¡Buen provecho!