Spicy Octopus Vegetable Salad

Ingredients

• 3 sprigs thyme
• 750 g octopus (1 whole octopus)
• 5 tbsp white wine vinegar
• Salt
• 3 bay leaves
• 400 g bell peppers (1 red, 1 yellow, 2 others)
• 100 g red onion (2 onions)
• 100 g celery stalks (1 stalk)
• 1 Green Chili Pepper
• 1 bunch Coriander
• 2 limes
• 4 tbsp rapeseed oil
• 1 tsp ground cumin
• Pepper

Instructions

1. 1.

   Wash the thyme. Rinse the octopus cold. Place it in a pot, add enough water to cover completely, add vinegar and lightly salt.

2. 2.

   Bring to a boil, skim off foam with a slotted spoon. Add bay leaves and thyme, then simmer gently for 45-50 minutes over medium heat. Test doneness: when pierced with a knife the flesh should slide away slowly, similar to a boiled potato. Remove octopus from stock and let cool for about 30 minutes.

3. 3.

   While the octopus cools, quarter the bell peppers, remove seeds, wash, and cut into 5 mm cubes. Peel onions, halve them, and slice into thin strips.

4. 4.

   Wash, trim, and shred celery into fine strips. Halve the chili pepper, remove seeds, wash, and finely chop.

5. 5.

   Cut the octopus tentacles from the body and slice them into 5 mm thick rounds; cut the body itself into 5 mm thick strips.

6. 6.

   Wash coriander, shake dry, pluck leaves, set aside about 1 tsp for garnish, finely chop the rest. Mix coriander, vegetables, and octopus pieces.

7. 7.

   Halve limes and squeeze out juice. Add 4 tbsp lime juice, oil, cumin, salt, and pepper to the salad, mix thoroughly, cover with cling film, and refrigerate for 30 minutes to marinate. Serve garnished with reserved coriander.