octopus salad

By pelicanfish
April 29, 2011
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Author Notes: um.... octopus is tastypelicanfish

Serves: 6

  • 1 big octopus
  • 2 lbs baby octopus
  • container chicken stock
  • 1 yellow onion
  • 1 horse carrot
  • a whole bunch celery stalks
  • 3 bay leaves
  • 1/4 - 1/2 red onion - super thin sliced
  • handfull olives
  • 3 handfulls arugula
  • 3/4 handfull capers
  • 7 scallions cleaned and whole
  • couple cloves garlic chopped up tiny and smashed
  • 1/2 of lemon the zest of 1/2 lemon
  • 1 handfull fresh winter or summer savory or other herb you think is possibly an equal
  • olive oil
  • tea to table spoon pimenton/smoked paprika
  • 1 a real cork
  • lemon juice
  1. low boil the octopuses in stock with yellow onion, 3 celery stalks, carrot, bay leaves and cork for 1 hour
  2. drain that and set the octopuses to dry or pat them dry with towels
  3. grill veggies: oil up 6 or so stalks of celery along with the whole scallions and grill directly or in a cast iron pan on the grill till they look like you want to eat them
  4. mix octopuses in a bowl with a drizzle of oil and add chopped garlic and all that pimenton - mix it up real good. Throw that in the now hot cast iron pan on the grill. This is just for some good char and smoke taste - burn some wood chips or last years old dead rosemary plants for smoke
  5. Chop the grilled celery, scallions and octopus into your preferred size and throw it in a bowl with everything else
  6. mix it all up with some olive oil, a bit of lemon juice and salt and eat it.

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