Spanish Octopus Bruschetta with Bottarga

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30m prep

30m cook

2 servings


  • 500g Spanish octopus cooked and pan-seared.
  • 80g bottarga (cured mullet roe)
  • ¼ cup Fresh red onion, shaved
  • 2 Fresh celery ribs, finely diced
  • 1/2 cup toasted cherry tomatoes
  • 1–2 green chilies, thinly sliced
  • 3 tbsp. fresh Italian parsley, cut in a chiffonade
  • 1 tsp. fennel seeds, toasted
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • Zest and juice from 1 orange
  • Kosher sea salt and ground black pepper, to taste
  • 12 slices focaccia bread, cut ½-inch thick
  • Celery leaves, for garnish (optional)


  1. Prepare the octopus by cutting it into 1/8-inch slices.
  2. Cut the bottarga into 12 paper-thin slices and place the slices on parchment paper.
  3. Keep covered and refrigerate.
  4. In a large bowl, combine the octopus with red onion, celery, tomatoes, chili(s), parsley and fennel seeds.
  5. Toss with olive oil and orange zest and juice, and season with salt and pepper.
  6. Chill until ready to use.
  7. Prepare a hot grill or non-stick pan.
  8. Drizzle each slice of focaccia with olive oil and season with salt and pepper.
  9. Grill the baguette slices on one side until they develop a nice char but still retain a bit of chewiness. Do not over toast.
  10. Top each warm slice of bread with 1 tablespoon of octopus mixture.
  11. Finish each bruschetta with a slice of the bottarga. Garnish with a celery leaf, and serve.

A recipe by Chef Sam -

Buon Appetito


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