If you like the Mediterranean Taste and Seafood, this delicious Mediterranean octopus salad is made with soft octopus, creamy potatoes and olives.
Mediterranean octopus salad
This Mediterranean octopus salad has been inspired by the coastal areas of Greece, Italy and Spain, and can be served with a light meal or appetizer with a glass of white wine. Add potatoes to complement the octopus and fill the salad more. Potatoes absorb all olive oil and vinegar to make this dish more delicious. I use pre -cooked octopus for convenience, but I also included guidelines if I wanted to cook from the beginning. For other seafood salads, try inferior shrimp, avocado salad, cold calamari salad and this delicious Italian shrimp salad.
There is a reason to like this octopus salad
I like octopus and always order when I go out. But I always threatened the idea of making it at home until I took a cooking class and learned how easy it was. But when I knew it was difficult, I used a dictionary.
You can also cook octopus in Freshdirect, but can also be found in Costco or Online. See the instructions below to cook yourself.
If you do this OctopusI want to see it. Turn on the photo or video Instagram,,, Tiktokor Facebook. And definitely participate Skinny test community To see everyone cooking!
What you need
There are everything you need to make this easy Mediterranean octopus salad. See the recipe card below for accurate measurements.
- Peewee potato It is a small baby potato. You can use one color or a mix of white and red.
- octopus: El Rey del Pulpo (translated into “Octopus King of Octopus”) is a popular brand sold in Costco. I also buy frozen dishes from fresh direct or full food. Cut into small pieces.
- olive: I like Colamata or Gaeta Olive, similar to Colamata in this salad.
- Aromatic: Chopped or grater garlic and thinly sliced Charlotte
- parsley Color and freshness
- Octopus: Lemon juice and flavor, red wine vinegar, extra virgin olive oil, rough salt and pepper
How to create an octopus salad
When you start with cooked octopus, the only dish you can do is boil the potatoes. Everything else is just cutting and throwing. See the recipe card below for a printable direction.
- Boil potatoes: Add potatoes to salted water pots. Because the potatoes absorb the taste, eat the salty taste more salty. Boil it and boil and drain until the potatoes are soft. If it is cool, slice it in half or branch depending on the size.
- Combine everything: Put all the ingredients in the bowl while the potatoes cook. Add when the potatoes are ready.
- Soak the octopus salad At least 15 minutes or night in the refrigerator.
How to cook octopus (without fear!)
If you can’t find a cooked octopus, you can cook it yourself. It may seem like threatening, but it’s easier than you think. In cooking octopus, the key to cooking, not rubber, is cold and softly boiled before chop for salads. you Start with a cleaned octopus (Recommended), the process is much simpler! Ask Fishmonger to clean it.
- Start with a cleaned octopus: If the octopus is already cleaned (the beak, snow and internal organs are removed), rinse under cold water before cooking.
- Prepare the pot: Boil a large water pot. Add bay leaves, black pepper, vinegar splash (or white wine), garlic cloves or onion wedge (optional).
- Curling trick (optional): To get a nicely dried tentacles, soaked the octopus three times in boiling water and soaked it completely before soaking in the head. This helps to set the shape.
- Boil according to weight: Cooking time is as follows: It’s over when you can easily pierce with a fork.
–Regular (non -ten -more) octopus: Boil for 12 minutes per pound at low heat.
–Pre -tent octopus: Boil for 6 minutes per pound at low columns. - Cooking liquid: Turn off the heat and cool the octopus for about 20 minutes from the liquid. This helps to maintain moisture and softness.
- Skin removal (optional): When cooled, gently rubs the external skin with hands or paper towels. Some people like the added texture, so this stage depends on you!
- Usage with slice: Cut the octopus into a piece of one bite and put it in the Mediterranean octopus and potato salad or other dishes.
strain
- seafood: Change octopus with cooked shrimp, squid or lobster.
- olive: Castelvetrano substation.
- shallot: Replace Charlotte with red onions.
Pairing
This salad is beautifully paired with baked vegetables such as pumpkin, eggplant or bell peppers.
If you serve as part of the Mediterranean Spread, add Mus and Pytha, Baked Halomi or Tomatoes and Peta Salads.
save
Refrigerate the octopus salad for up to 3 days and eat the remaining food.
More Mediterranean recipes will love
To see more dinner ideas, check the seafood recipe collection. Five flavors Mediterranean recipes that inspire your next meal!
Product: 4 Serving
Serving size: 1 A generous cup
Put the entire potatoes in the salted water pot and boil. Boil until the potatoes are soft when piercing with a fork. Drain from water and cool. If it is cool, slice it in half or quarter depending on the size (it must be a suitable size for the fork!)
Sprinkle the remaining ingredients while cooking potatoes. Combine octopus, olive, chalte, parsley, lemon, red wine vinegar, olive oil, salt and pepper in a large bowl. If the potatoes cool, put it in a bowl.
Put the octopus salad all night overnight for at least 15 minutes!
Last stage:
Leave a rating and opinion that tells you how to like this recipe! This helps our business to thrive and continue to provide free high quality recipes.clothing material: 1 A generous cup,,, Calories: 366.5 Kcal,,, carbohydrate : 14.5 G,,, protein: 47.5 G,,, province: 12.5 G,,, Saturated fat: 1 G,,, Cholesterol: 290 Mg,,, sodium: 1176 Mg,,, fiber: 2 G,,, sugar: 2.5 G
