Bring on the summer with an unusual seafood salad

By Jim Bailey
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© The Yankee Chef 2014

This is one of my absolute favorites when it comes to a salad preparation using either octopus or squid.

The taste of octopus is so mild that at times the flavor is lost with more assertive “co-ingredients.” Not the case here folks! If I were to choose a dish to try my first taste of octopus, this is it. As for the cost of fresh octopus or squid? I called a supermarket in the middle of June and the price was $7/pound. That, my friends, is cheaper than that steak you’re about ready to throw on the grill.

Squid or octopus for a wonderful seafood salad.

Squid or octopus for a wonderful seafood salad.

2 tablespoons butter or margarine
1 teaspoon minced garlic in oil
1/2 pound fresh octopus or squid meat, sliced*
1/2 red bell pepper, julienned
1 Asian pear, peeled, cored and chopped
1 cup peas
1 cup frozen cauliflower florets
1/2 teaspoon cayenne pepper
1 1/4 cup apple juice
Salt and black pepper to taste

In a large skillet over medium-high heat, melt butter. Add garlic and continue to cook and constantly stir for one minute.

Add the octopus, bell pepper and Asian pear. Cook, stirring frequently, for 6 to 7 minutes, or until octopus is cooked through. If using frozen, cook the same way but the time may be reduced, only cooking until heated through Add peas, cauliflower, cayenne pepper and apple juice.

Stir to combine and cook an additional 4 to 6 minutes, or until apple juice has reduced and everything is hot throughout. Remove, season to taste and serve while hot. This will feed about four.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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