MARINATED OCTOPUS APPETIZER — INSPIRED BY VIÑA, SAN SEBASTIAN
Alongside the famous Viña cheesecake, their marinated octopus stole my heart. This appetizer is a must-try when boiling octopus — bright, tangy, and perfectly balanced with a little heat. Serve it chilled with toasted bread for a delicious starter.
🕒 Prep Time: 10 min + marinating
🍳 Cook Time: According to octopus boiling instructions
🍽️ Yields: 2 servings
Ingredients
- 150 g boiled octopus (center part near the head)
- 1 small white onion (about 50 g), finely sliced
- 1 small green chili pepper (about 15-20 g), sliced into half rings
- 1 tbsp sherry vinegar
- 4-5 tbsp fresh lemon juice
- Pinch of sugar
- 7 tbsp good-quality Spanish olive oil
- Salt, to taste
Instructions
- Boil the octopus following your trusted method. Drain and cut tentacles, reserving only the central thick portion for this recipe. (Use the tentacle tips for other dishes like grilled octopus.)
- Slice octopus into rounds, sprinkle with salt and ½ tbsp vinegar, and let rest.
- Finely slice onion and cut chili into half rings. Sprinkle with salt and let sit for 10 minutes.
- Drain onion and chili by squeezing gently (using your hand or cheesecloth).
- Toss drained onion and chili with ½ tbsp vinegar and lemon juice. Let sit for 15 minutes.
- Combine onion, chili, and octopus. Gradually add olive oil and sugar while mixing.
- Marinate for at least 30 minutes, preferably longer in the fridge for best flavor.
- Serve chilled with toasted bread.
Tip: If fresh chili is unavailable, use pickled green chili (guindilla) added along with the olive oil.
💡 Tips
- Marinating helps balance the octopus’ rich texture with acidity and spice.
- Use quality Spanish olive oil for authentic flavor.
- Adjust chili amount to your preferred heat level.
- Serve as a refreshing tapa or light starter.
🎉 Perfect For
- Tapas nights and seafood lovers
- Light appetizers for summer meals
- Authentic Basque-inspired dishes
📝 Final Thoughts
This marinated octopus appetizer captures the bright, fresh flavors of San Sebastian’s Viña, making it a standout dish that’s simple to prepare yet impressive to serve.