Moroccan octopus salad

Cooking time: 10 min. / 15 min.Difficulty: easy


Fresh seafood is fresh seafood. This octopus we caught with local fisherman and about one hour later cooked in unsalted water. Even without any other ingredients it was simply delicious. Together with the vegetables it is a great refreshing salad for warm summer days.


Put whole ungutted octopus into a pot with unsalted water. Bring to a boil and cook around 15 minutes until it gets purple color. Drain remaining water, let the octopus cool down a bit. Only then eviscerate it.

Chop both, head and tentacles on small pieces and mix with all ingredients listed.

Serve with Moroccan bread (khobz).


To buy Moroccan plates and bowls USAUK, Europe.



For 4 portions:

  • 1 fresh whole octopus
  • 1 tomato peeled and diced
  • 1 small red onion diced
  • 5 radishes peeled and diced
  • handful green parsley
  • pinch of salt
  • juice from 1/2 lemon
  • 1-2 tbs olive oil
  • Octopus catching with a metal stick in Morocco by Authentic World Food
  • Bunch of fresh parsley on traditional Moroccan market, souk in Morocco by Authentic World Food
  • Hike on the way from the beach with local fisherman and surfer