Octopus Salad

Ingredients

• 1 octopus (ca. 750 g, ready to cook)
• 4 tbsp white wine vinegar
• Salt
• 3 bay leaves
• 3 sprigs thyme
• paprika (one red and one yellow each)
• 2 red onions (ca. 100 g)
• 100 g celery stalks
• 1 Green Chili Pepper
• 2 tbsp finely chopped coriander leaves
• 60 ml lime juice
• 4 tbsp oil
• 1 tsp ground cumin
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the octopus, place it in a pot, cover with water, pour in vinegar, lightly salt, bring to a boil and skim foam. Then add bay leaves and thyme and simmer gently for about 45-50 minutes.

2. 2.

   Wash the paprika, quarter, clean, deseed, remove all white membranes and cut into small cubes. Peel the onion, halve lengthwise and slice into thin strips. Wash the celery, clean and slice into thin rounds. Wash the chili pepper, deseed and finely chop.

3. 3.

   Remove the octopus from the broth, let it cool slightly. Cut the tentacles from the body and slice into about 0.5 cm thick slices. Slice the body into 0.5 cm thick strips. Mix the octopus with the vegetables, chili and coriander leaves.

4. 4.

   Whisk lime juice, oil, cumin, salt and pepper together, mix with the salad and refrigerate covered for about 30 minutes before serving.