Octopus salad
Description
Perfect for everyday dining. The key to seafood salads lies in the seafood itself. Other ingredients aren't as important—they simply enhance the flavor of shrimp, mussels, or, in our case, octopus. For an octopus salad, it's best to use small octopuses, which is why you'll need two. We'll use juice squeezed from a lemon, which pairs wonderfully with any seafood. Fresh, live octopuses are ideal, but frozen ones will work too. Garnish as desired and serve.
Instructions
- 1
Step 1
First, wash the octopuses. It is preferable that they are already cleaned of eyes and other unnecessary organs.
- 2
Step 2
If they are present, you need to cut them out. Rinse the octopuses with cold water.
- 3
Step 3
Now bring the water to a boil in a saucepan. Add bay leaf, black peppercorns, and one tablespoon of sugar. Reduce the heat and simmer for about 30 minutes.
- 4
Step 4
The water will change its color (usually to red), so don't be alarmed.
- 5
Step 5
Wash the parsley and lemon (you can use lime).
- 6
Step 6
Chop the onion and parsley, add lemon juice, olive oil, and spices.
- 7
Step 7
Let the boiled octopus cool, then cut it into medium-sized cubes.
- 8
Step 8
Mix with herbs. Put in the refrigerator until it's time to serve. This is an octopus salad—simple and delicious.