Baby Octopus Salad with Mango Salsa

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Baby octopus salad is an exciting appetizer for kicking start a dinner party or makes a perfect lunch to enjoy your own. The baby octopus are marinated with a mixture of garlic, coconut sugar, 5-spice powder, lime juice and red chilli pepper, then cooked to perfectly tender and served with a fresh mango salsa and greens / herbs. If you're using frozen octopus, it will need to thaw in the refrigerator overnight, so plan ahead. I cooked them in a grill pan, and they turned out great. Chargrill them if you could.

 

Mango Salsa	Salad
1 Large ripe mango, peeled, chopped 1/2 Red onion, finely chopped 1 Red chilli pepper, seeds removed, finely chopped 1 tbsp Chopped coriander 1 tbsp Extra virgin olive oil Juice of 1 lime, or to taste Salt and pepper	2 Garlic cloves, crushed 1 tsp Coconut sugar 1 tsp Five-spice powder Juice of 1 lime 1 Small red chilli pepper, finely chopped Freshly milled black pepper 750 g Baby octopus, cleaned (if frozen, let the octopus thaw overnight in the fridge) Juice of 1 lemon (or lime) Salad greens and herbs (baby arugula, mint and cilantro)

1. Allow the octopus to defrost overnight in the refrigerator if using the frozen one.
2. Place the crushed garlic, coconut sugar, five-spice, lime juice, chilli and a little pepper in a bowl and stir to combine. Add octopus and stir well until evenly coated.
3. For the salsa, combine mango, red onion, chilli, coriander, oil, lime juice and some salt and pepper in a bowl. Set aside.
4. Heat a grill pan on medium-high heat. Cook octopus, in batches if necessary, for 2 minutes, turning, until tender and charred all over. Transfer to a bowl and squeeze over the lemon.
5. Arrange salad greens and herbs and octopus on plates, then top with the mango salsa. Garnish with extra chilli rings if desired.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com