Mediterranean Octopus Salad Food
OCTOPUS SALAD
This Italian salad comes together quickly and couldn't be easier to prepare. Look for cooked, frozen octopus in the freezer section of your market to save extra time.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.
MEDITERRANEAN OCTOPUS
A fresh and lovely way to eat octopus. It's been said that adding a wine bottle cork into the simmering water will help tenderize the meat.
Provided by Raquel Grinnell
Categories Lactose Free
Time 1h15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pan of water to a simmer.
- Simmer octopus, bay leaves, garlic and peppercorns in a large covered pan of water for about an hour or until tender.
- Remove octopus and rinse in cold water. Cut in half and peel outer skin by hand. Cut into 1/2 inch pieces and place in a large bowl.
- Add parsley, onion, olive oil and juice of half a lemon or more, to taste. Season with salt and pepper.
- Mix well, cover chillt for at least an hour. Serve room temperature or cool, after resting outside of the fridge for at least half an hour. Can be eaten as is served with toothpicks as an appetizer, or over spring greens as a salad (if eating as salad, double the dressing).
Nutrition Facts : Calories 169.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 54.4, Sodium 263.9, Carbohydrate 8.1, Fiber 1.6, Sugar 0.8, Protein 17.6
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- For this recipe for Mediterranean-style octopus salad, put the octopus into a saucepan with a bundle of herbs tied with cooking string and cook without water, covered tightly, for about 1 hour. To prevent the steam from leaking out during cooking, seal the pot with a piece of aluminum foil before adding the cover: this way the steam given off by the octopus will keep it tender.
- Meanwhile, prepare the other ingredients for the salad. Cook the potatoes, with their skins on, for 40 minutes in boiling water. Cut the tomatoes and the onion into small pieces and put everything into a large salad bowl. Rinse the salt from the capers and roughly chop the olives and add the olives and capers to the salad bowl. Peel the potatoes, cut them into chunks and add them to the salad bowl, too.
- Clean the octopus, cut it into small pieces and add them to the salad. Scatter chopped basil leaves over the salad and dress it with oil, salt and balsamic vinegar.
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