Difference between revisions of "Octopus Salad"

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Revision as of 16:24, 7 November 2012

Octopus Salad
Octopus vinaigrette 02.jpg


Octopus Salad [1] [2] is a light summer dish, best made with baby octopus.


  • 1 kg baby octopus
  • sea salt and freshly ground pepper
  • 1 bay leaf
  • 2 onions, peeled
  • 2 cloves
  • 1 red pepper
  • 1 green pepper
  • 1/2 fennel bulb, trimmed and diced
  • 1 garlic clove, peeled and finely chopped
  • 2 tsp sherry vinegar
  • juice of 1/2 lemon
  • 75 ml extra virgin olive oil
  • 2 slices of good bread, crusts removed
  • light olive oil for frying


  1. Warm a pot, filled with very very salty water.
  2. Boil.
  3. Include octopus, bay leaf, one of the onions, studded with cloves.
  4. Boil again.
  5. Reduce heat to simmer for ~15 min, until the octopus is tender.
  6. Drain.
  7. Keep only the octopus.
  8. Dice onion.
  9. Prepare both peppers by; halving, coring, deseeding and dicing.
  10. Include the diced ingredients together, as well as the fennel and garlic.
  11. Include ocotopus, sherry vinegar, lemon juice and extra virgin olive oil.
  12. Season with salt and pepper.
  13. Cover.
  14. Place in fridge for ~1 hour.
  15. Cut bread into small cubes.
  16. Warm olive oil in a pan and lightly fry the bread cubes.
  17. Let paper towel soak up excess oils.
  18. Serve and add the bread cubes onto each plate as croutons.


  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 73. 
  2. Hoffman, Susanna (2004). The olive and the caper. Workman Publishing. ISBN 0-7611-3468-9.