Spanish cuisine · Salads & Mezze

Octopus Salad

Tender-cooked octopus sliced and dressed cold with diced bell pepper, onion, parsley and olive oil.

Ingredients · for 4 servings

• 1 kg octopus (oven-ready, frozen)
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion
• 1 bunch flat-leaf parsley
• 2 bay leaves
• 1 tsp paprika (sweet)
• 7 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tsp coarse sea salt
• Salt, pepper

Instructions

1. Let the octopus thaw completely – freezing tenderizes the fibers and replaces the traditional beating – and rinse it under running water.
2. Bring a large pot of water with the bay leaves to a boil, dip the octopus in three times for 5 sec. each and lift it out again, so the tentacles curl evenly.
3. Then let it simmer gently over low heat for 45–60 min., until a skewer slides into the thickest part without resistance, and let it cool in the broth for 20 min.
4. Cut the bell peppers and onion into fine dice of about 5 mm, finely chop the parsley leaves.
5. Cut the cooled octopus into 1 cm thick slices and combine with the vegetables, olive oil, sherry vinegar, paprika, salt and pepper.
6. Let the salad rest chilled for 30 min., sprinkle with the coarse sea salt and parsley before serving and finish with a little olive oil.