Tag Archives: Octopus Salad


So many joy-filled faces filling their plates with Saint Joseph Day feast fare, prepared by Nina, Franco, and a tremendous circle of family and friends. The special meatless feast dishes are prepared during the weeks prior to Saint Joseph Day and everyone lends a hand, from the very youngest to the very oldest.

To name just some of the wonderfully delicious and much anticipated traditional foods– bowls of handmade tender pasta, fish and shrimp baked with bread crumbs (the breadcrumbs symbolize sawdust), batter-dipped and fried artichokes and cauliflower, Saint Joseph bread, panellle, platters of smoked and freshly caught cod, octopus salad, minestrone with fava beans, fresh fruit, sfinci, cassata cake, and zeppole. 

In honor of the spirit of Saint Joseph and the values of compassion and kindness that He represents, the Groppo Family opens their home to all who wish to celebrate at the table of San Giuseppe.

Click any photo to view slide show and view the images larger.

Saint Joseph Pasta bubbling away, almost ready to serve ❣️

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Franco and Pablo cooking steaming vats of pasta.

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Octopus Salad

Printoctopus salad (1)

Octopus Salad


2½ cups Octopus, cooked, cleaned, and cut into ¾ inch pieces

1 cup sweet Vidalia Onion, thinly sliced

1 tablespoon minced garlic

1 tablespoon parsley, finely chopped

¼ teaspoon red crushed pepper

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

6 tablespoons red wine vinegar

¼ cup pure olive oil

juice of 1 large lemon


1  defrost octopus in large sink filled with cold water( will take several hours)

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2  fill large stockpot with water; bring to rolling boil over high heat

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3  carefully add defrosted Octopus to boiling water by holding the head firmly while lowering the legs in and out of the boiling water 3 times allowing the legs to shrink and curl; release and submerge octopus in water; return to boil

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4 boil octopus 1 1/2- 2 hours or until fork tender; using long kitchen tongs, remove from water; cool 10 minutes in large colander

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5  clean by removing lose skin, eyes, and center core; and cut legs and cleaned head into 3/4 inch bite size pieces

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6  place cooked, cleaned, and cut octopus in mixing bowl, add onions; mix; reserve

7 in separate bowl, combine remaining ingredients; whisk well; pour over reserved octopus and onions; mix well

8 transfer to airtight container; refrigerate minimum 24 hours (I prefer to marinate several days); remove from refrigerator 1 hours before serving


(1) Do not be fooled by the size of the uncooked octopus, as shown in the photos they cook down in size considerably

(2) I usually cook two or three 4-5lb frozen octopus which yields the amount shown in the first photo