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Author Notes: Refreshing and light, the salad exposes the most exquisite taste and texture of the octopus due to its freshness and the few accompanying ingredients. What makes this salad so natural is that all the fresh components are local to the octopus' origin, sometimes even sold at the fishmonger's. Apparently, in order to get the meat to be as tender as it gets, it has been said that adding a wine bottle cork into the simmering water does the job perfectly. —Sasa and Jan
Prerparing the Octopus
- 1 pound fresh, cleaned octopus
- 2 bay leaf
- 3 cloves of garlic
- Whole peppercorns
- Bring a large pan of water to a simmer.
- Add all the above ingredients and cover.
- Let the octopus simmer for about an hour or until tender but not over cooked.
- Remove the contents from the pan and rinse well with cold water, discarding the bay leaf, peppercorns and garlic.
- Cut the octopus in half and try to remove the slimy outer layer of the octopus with your hands, until left with a pinkish white meat.
- Cut the the entire octopus into cubes. The size is not very important since the meat should be very tender by now, i recommend about 1 cm.
Preparing the Salad
- cooked and cut up octopus
- small bunch of parsley
- onlion, spring onion or leek
- lemon juice
- extra virgin olive oil
- salt and pepper to taste
- Place the prepared octopus in a bowl
- Add finely chopped parsley, onion (spring onion or leek). As well as lemon juice of half a lemon or more, depending on your preferences. Season with salt and a little pepper right after adding a good tablespoon of olive oil.
- Mix well, cover and leave to rest for at least an hour in the fridge.
- Serve chilled, however preferably not straight out of the fridge.
- This recipe is a Wildcard Contest Winner!
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