Baby Octopus Salad Food

EASY OCTOPUS SALAD RECIPE

Steps:

• In a large enough pot, boil the whole octopus in a slightly salted water. Cook it for about an hour, or until meat is soft enough to be easily pierced with a fork.
• Once the octopus is cooked, drain the water and let the octopus meat cool down. Once it's safe to touch, cut the octopus into small pieces. Put in a bowl and set aside.
• Chop the onions, peppers, and parsley. If you want to add other vegetables, slice them into small cubes, too.
• In the bowl with the sliced octopus, add the lemon, extra virgin olive oil, salt, and pepper. Make sure to mix all the ingredients well.
• Next, add the chopped onions, peppers, parsley, and other fresh vegetables you want to add. Toss all the ingredients in the bowl.
• Let it sit in the refrigerator for a few hours before serving. It's important to let all the flavors blend before serving.

GREEK BBQ BABY OCTOPUS

Steps:

• Place the octopus and garlic in a pot with water and bring to boil.
• Add baking soda and simmer for 40 minutes.
• To prepare the marinade;.
• In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
• and pepper.
• When the octopus is tender rinse it in cold water.
• Place in the.
• marinade and leave overnight.
• The following day, grill on a hot plate until lightly coloured.
• Flambé cognac in a fry pan, add the butter and slowly melt, whisking.
• constantly.
• Add a touch of cream and worcestershire sauce and whisk.
• till they are all combined.
• Finish with shallots.
• Serve on a bed of rice with the cognac sauce poured all over.

GREEK-STYLE OCTOPUS RECIPE (XTAPODI)

Steps:

• Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
• When done, remove the octopus from the pan and keep the juices into a bowl.
• Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside.
• Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize.
• Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes.
• Serve with some crusted bread and ouzo or tsipouro.

OCTOPUS SALAD

Steps:

• Prepare the octopus. Wash it well and place in a pressure cooker with water, a peeled onion and a sprig of parsley. Leave to cook about 20 minutes. Drain the octopus, remove to a plate and cut into pieces.
• Season the octopus with a little salt, pepper, chopped parsley, chopped coriander, the remaining chopped onion and chopped garlic. Drizzle with olive oil and vinegar and mix everything with the help of two forks.
• Serve immediately.

BABY OCTOPUS SALAD

Steps:

• Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
• Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
• Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.

OCTOPUS SALAD

Steps:

• Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
• Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
• Let stand 30 minutes for flavors to develop.

SQUID (CALAMARI) SALAD AND OCTOPUS (POLIPO) SALAD

Steps:

• For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds.
• Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl.
• For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water.
• Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.

GRILLED BABY OCTOPUS

Steps:

• Boil octopus in salted water until cooked through (check inside with a paring knife), 15 to 20 minutes. To a metal bowl add oil, oregano, pepper flakes, garlic, lemon juice, parsley, salt and pepper, then add octopus and toss.
• Preheat a grill to high heat.
• Place octopus on the grill for 3 to 4 minutes, then transfer back to bowl and back to grill. Repeat this step a few times. Finally, put octopus back in bowl and add balsamic vinegar. Toss well, then serve over baby greens.

OCTOPUS SALAD

Steps:

• In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.