Octopus Salad
Octopus salad is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 octopus (ready-to-use, approx. 800 g)
- 75 ml white wine vinegar
- Salt
- 1 sprig rosemary
- 4 sprigs thyme
- 1 stalk Parsley
- 2 Garlic cloves
- 2 red chilies
- 4 tbsp Lemon juice
- 6 tbsp Olive oil
- pepper (ground)
- 6 tomatoes
- 1 stalk lemon basil
Instructions
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1.
Wash the octopus and bring to a boil in 2 l water with vinegar and 1 tbsp salt. Simmer covered on low heat for 1-1.5 hours, adding the spent herbs during the last 15 minutes. Test doneness by piercing; if it pulls away easily, it is cooked. Remove from broth and let cool slightly.
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2.
Peel and finely chop garlic. Wash chilies, halve, deseed, and slice into thin strips. Mix both with lemon juice, a splash of cooking liquid, and olive oil, seasoning with salt and pepper.
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3.
Cut the octopus into bite‑sized pieces and toss in the dressing. Wash tomatoes, cut off stems, and slice into wedges. Rinse basil, shake dry, and pluck leaves. Combine all with the salad, season to taste, and serve warm.
