Seafood Salad

Ingredients

• 6 ready‑made fresh sardine fillets
• 12 mini octopuses (pulpo)
• 2 Celery stalks
• 2 tsp lemon juice
• 400 g canned white beans
• 2 beef tomatoes
• 100 g pitted black olives
• 1 white onion
• Salt
• Pepper (freshly ground)
• a handful basil leaves
• olive oil
• balsamic vinegar

Instructions

1. 1.

   Wash and pat dry the fish and octopus. Parboil the octopus in plenty of salted water for about 20 minutes. Drizzle the sardines with lemon juice to brighten them. Heat 4 tbsp olive oil in a pan and sear the sardines on both sides, seasoning with salt and pepper. Repeat the same process for the octopus and set aside.

2. 2.

   Drain the beans. Wash, halve, core, and dice the tomatoes. Wash the celery stalks and slice into rounds. Peel the onion and cut into thin strips.

3. 3.

   Combine beans, olives, tomatoes, onion, and celery in a bowl with 5 tbsp olive oil, 3 tbsp white balsamic vinegar, salt, and pepper. Add basil leaves and let rest for 1 hour. Fold in the sardines and octopus. Let the mixture chill for another 30 minutes before serving as a small appetizer with fresh white bread.