/ Seafood / By

Octopus in Herb Vinaigrette

Origin of Octopus in Herb Vinaigrette with Seaweed Salad & Basmati Rice

This dish is a fusion of three culinary traditions that meet beautifully on one plate:

  • Mediterranean Roots (Octopus + Herb Vinaigrette):
    Octopus has been a staple in Mediterranean cuisine for centuries, especially in Greece, Spain, and Italy. Grilled, boiled, or marinated, it’s often paired with olive oil, lemon, garlic, and fresh herbs — the foundation of a classic herb vinaigrette. These bright flavors highlight the natural sweetness of tender octopus.
  • Japanese Influence (Seaweed Salad):
    Seaweed, particularly wakame, is central to Japanese cooking. Light, refreshing, and packed with minerals, seaweed salad is commonly dressed with rice vinegar, soy, sesame, and a touch of sweetness. Pairing it with octopus (tako) is also traditional in Japan — you’ll often find “tako sunomono” (octopus cucumber salad) in sushi restaurants.
  • South Asian Touch (Basmati Rice):
    Basmati rice, prized for its fragrance and long grains, originates from the Indian subcontinent. It balances the dish by providing a neutral, aromatic base that absorbs both the vinaigrette and juices from the octopus while complementing the freshness of the seaweed salad.

Together, the recipe creates a global harmony — Mediterranean technique, Japanese freshness, and South Asian fragrance — reflecting how modern cooking blends traditions into vibrant, international flavors.

 

Ingredients

For the Octopus

  • 2 lbs octopus (fresh or frozen, cleaned)
  • 1 bay leaf
  • 1 lemon, halved
  • 4 garlic cloves, smashed
  • 1 small onion, halved
  • 1 tsp sea salt

For the Herb Vinaigrette

  • ½ cup extra virgin olive oil
  • 3 tbsp white wine vinegar (or rice vinegar)
  • Juice of ½ lemon
  • 1 tbsp Dijon mustard
  • 1 garlic clove, finely grated
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped (or 1 tsp dried)
  • 1 tbsp fresh chives, chopped
  • 1 tsp capers, chopped (optional)
  • Salt & black pepper, to taste

For the Seaweed Salad

  • 1 cup dried wakame seaweed (rehydrated in warm water 10 minutes, drained)
  • 1 small cucumber, thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey or sugar (optional)
  • 1 tsp toasted sesame seeds

For the Basmati Rice

  • 1 ½ cups basmati rice
  • 2 ½ cups water (or light seafood stock)
  • 1 tbsp olive oil or butter
  • Pinch of sea salt

Instructions

  1. Cook the Octopus
  2. Bring a large pot of water to boil with bay leaf, lemon halves, garlic, onion, and salt.
  3. Dip the octopus 2–3 times in the boiling water to curl the tentacles, then fully submerge.
  4. Reduce heat, cover, and simmer 45–60 minutes until tender (a knife should pierce easily).
  5. Remove and cool slightly, then cut into bite-size pieces.
  6. Make the Herb Vinaigrette
  7. In a bowl, whisk olive oil, vinegar, lemon juice, and Dijon mustard.
  8. Stir in garlic, parsley, oregano, chives, and capers.
  9. Season with salt and pepper.
  10. Toss the octopus in vinaigrette and let marinate 15–30 minutes.
  11. Prepare the Seaweed Salad
  12. Rehydrate wakame, squeeze excess water.
  13. Combine with cucumber, rice vinegar, soy sauce, sesame oil, honey, and sesame seeds.
  14. Cook the Basmati Rice
  15. Rinse rice until water runs clear.
  16. In a pot, bring water (or stock), olive oil/butter, and salt to a boil.
  17. Stir in rice, reduce heat to low, cover, and cook 15 minutes.
  18. Remove from heat, keep covered 5 minutes, then fluff with a fork.
  19. Assemble the Dish
  • Spoon a bed of basmati rice onto each plate.
  • Add a portion of seaweed salad on the side.
  • Place marinated octopus over the rice, spooning extra vinaigrette on top.
  • Garnish with fresh parsley, lemon wedges, and sesame seeds.

 This creates a fusion-style entrée: Mediterranean herb octopus, Japanese-inspired seaweed salad, and lightly fragrant basmati rice to tie it together.

“Thank you for trying this recipe. I’d love to hear your feedback. If you enjoyed it, please explore more recipes on my Fast, Simple & Good seafood page.”

Octopus in  Herb Vinaigrette