Octopus Salad

© 2024 | http://angiesrecipes.blogspot.com

The combination of juicy sweet cherry tomatoes, unique cilantro, briney olives and baby capers together with a simple but refreshing lemon vinaigrette took the flavour of this seafood salad up a notch. If you like calamari, you will enjoy the meaty octopus too.
Use fresh or frozen octopus. Previously frozen octopus tends to become tender more quickly than fresh. Frozen, pre-cleaned octopus is easier to find over here. If you are buying fresh one, wash and clean it or nicely ask the fishmonger to clean it for you. If desired, grill them briefly for that wonderful smoky flavour and beautiful char before cutting them for the salad.

 

900 g / thawed weight Raw frozen octopus tentacles, thawed in the fridge 24 hours 3l Water 1 tbsp Apple cider vinegar 200 g Cherry tomatoes, halved 150 g Olives, pitted (I used a mixture of black and green) 2 tbsp Baby capers 3-4 Garlic cloves, minced 3 tbsp Cilantro, chopped 2 tbsp Freshly squeezed lemon juice 5 tbsp Extra-virgin olive oil Sea salt and freshly milled black pepper

1. Defrost the raw frozen octopus tentacles slowly for 24 hours in the refrigerator.
2. Fill a large pot with water and bring it to a boil. Put the octopus tentacles in the water. Allow the water to come back to a boil, then lower the heat so it simmers. A 2-pound octopus should cook for approximately 8-10 minutes.
3. Remove the pot from the heat and cover, allowing the octopus to rest for an additional 15 minutes. After resting, the octopus should be perfectly cooked. Take the octopus out of the water and insert a knife in the thickest part of tenacles. the knife should slide in easily. If not, let rest for a little longer.
4. Cut the octopus into bite-size pieces. Place them in a large salad bowl. Add the tomatoes, olives, capers, garlic, cilantro, lemon juice, and olive oil. Season and gently toss to coat. Enjoy!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com