Baby octopus salad
Baby octopus salad is a wonderful seafood dish, and a good alternative to ordinary octopus salad, and if you fancy a change or your fishmonger only has baby octopus available, don’t hesitate to try it. As far as a dressing is concerned, all you have to do is look in your fridge and let your imagination run free, adding any vegetables you like. Be careful not to overcook the octopus: they can become hard!
Ingredients
-
baby octopus 700 grams
-
carrots 1 carrot
-
tomatoes 2 tomatoes
-
garlic 1 clove
-
celery A stalk of celery
-
parsley A bunch of parsley
-
salt
-
potatoes 100 grams
-
oil
-
olives A handful of olives
-
pepper
-
lemon Half a lemon
-
bay leaves
Start shopping
Cherry tomatoes in organic sauce
Barley Orecchiette
Small onion taralli
Handmade Wheat Flour Orecchiette Pasta
Caroselle, wild fennel
Bread "Puccia Salentina"
Capunti with burnt wheat
Organic Basil Pesto
Preparation
Wash the baby octopus well, removing them of their beaks, eyes and entrails. Boil some water with a splash of vinegar, a bay leaf and two celery stalks. When it boils, cook the octopus for a few minutes. Meanwhile, prepare the salad: in a large bowl put a glug of extra virgin olive oil, a crushed clove of garlic, chopped tomatoes, carrot slices, celery slices, chopped parsley, and olives. Then add the chopped octopus with some boiled potatoes. Season with salt, pepper, olive oil and lemon juice. Serve warm or cold.
Step by step
|
Prepare a pan of water, with a splash of vinegar, celery and bay
|
|
Clean the octopus well, removing entrails, beak and eyes, wash and boil in the prepared water
|
|
Prepare a base of garlic and chopped tomato
|
|
Add the carrots
|
|
Add the celery
|
|
Add the parsley
|
|
Add the olives
|
|
Add the baby octopus cut into pieces
|
|
Add he boiled, peeled potatoes
|
|
Dress with salt, pepper, lemon juice and olive oil. Serve
|