Octopus salad

We couldn’t think of another recipe quite like the following if your imagination is leading you to the seaside, dreaming of hours admiring the seascape, the light flickering off the water and the pleasant taste of the salty air. And what could be more inviting than a nice plate of octopus salad, served perhaps in a shady corner of your garden, or at sunset on a beautiful terrace watching the magical light. Thanks to this recipe, we can be guided by our fantasies, relaxing and having fun in the most romantic of seaside resorts. Before you start dreaming, though, get yourself a real, fresh octopus, a ripe juicy lemon and ... the rest is in the recipe!

Ingredients

  • octopus 500 grams
  • celery 1 celery stalk
  • carrots 1 carrot
  • garlic 1 clove
  • lemon juice 50 millilitres
  • extra virgin olive oil 40 millilitres
  • parsley 10 grams
  • salt Salt to taste
Information
50 minutes Total time
40 minutes Active time
Serves 2 persons
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Preparation

Clean the squid and remove the mouth and eyes. Boil in salted water for 40 minutes. While the octopus is cooking, cut carrots into rounds at an angle and dice the celery thinly. Chop the garlic and parsley together and mix with the vegetables. When the octopus is cooked, remove from the water and cut into pieces of medium size. Mix the octopus with vegetables and dress with lemon, olive oil and salt. Serve cold.

Tips
To get an even more tender octopus and therefore an even more outstanding salad, put the octopus in the freezer for one night and then let it thaw.
Trivia
Octopus, the main ingredient in our recipe today, is an incredibly intelligent animal, with eight limbs and, wonderfully, three hearts!

Step by step

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