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Octopus salad

Octopus salad



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Just as in Spain they eat a lot of "tapas" (entrees) so in Greece they get used to "mezedes" and many of them are seafood. Today I will post this recipe that I can eat indefinitely! Unfortunately I did not take photos during the preparation but you did not lose anything!

  • 1 frozen octopus about 2 kg
  • a head of garlic
  • a lot of vinegar
  • a lot of olive oil (about 400 ml)
  • salt
  • oregon

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Octopus salad:

Boil the octopus in a pressure cooker so frozen with about 5 glasses of water, so that it is not enough to burn! From the moment the valve rises from the pot (or when it starts to "whistle, depending on the model of the pot), let it simmer for 45 minutes. We leave it in the strainer to cool so we can cut it better.

Meanwhile, peel the garlic and grate it. When it has cooled, we clean it of dark skin and cut it into small pieces. Put all the ingredients in a bowl and mix. It must be covered with oil and vinegar (put vinegar to taste, I get about 300 ml).

It is eaten with a potato salad, or just boiled potatoes.

Tips sites

1

If you don't eat it all, you can put it in jars and put it in the freezer and take it out only when and how long you will serve.

2

you can also use fresh octopus, but you MUST freeze it for a few days to be soft meat!

3

You can also use the smaller octopus, but it is tastier when it is bigger, the meat is gathered by boiling and will remain very small pieces. In the photo shown, the octopus was 3 kg.


Articles in category: Octopus

Octopus recipes are a tasty dish that is in great demand in restaurants. But it can also be cooked at home.

With the help of our recipes, you will surely exceed your culinary limits, and guests will feel at the restaurant. We invite you to watch how it is prepared and to prepare the octopus according to the instructions. The more delicious it is, the more pretentious it is.

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Octopus with vegetables and herbs

Octopus with vegetables and herbs from: octopus, onion, celery stalks, carrots, civet, thyme leaves, lemon juice, olive oil, salt, pepper, garlic, pumpkin and tomatoes. Ingredients: 800 g octopus 60 g onion 40 g celery stalks 80 g carrots 1 bunch civet 5-6 basil leaves 3-4 sprigs of thyme 1/2 [& hellip]

Octopus with herbs

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Octopus with ragout sauce

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Grilled octopus marinated with garlic

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Octopus in white wine

Octopus in white wine from: octopus, white wine, olive oil, balsamic vinegar, bay leaf, hot peppers, oregano, lemon, salt, pepper. Ingredients: one octopus two glasses of white wine 50 ml olive oil two tablespoons balsamic vinegar 3-4 bay leaves a hot pepper oregano lemon salt pepper Preparation: Octopus itself [& hellip]

Octopus salad with garlic

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Octopus in wine sauce

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Octopus chicken with ragout sauce

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Octopus

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Couscous with vegetables and octopus

Couscous with vegetables and octopus from: octopus, couscous, oil, garlic, lemon, parsley, cherry tomatoes, capers, salad, mushrooms, carrots, salt, pepper. Ingredients: 500 g octopus chicken 150 g couscous 100 ml olive oil 3 cloves garlic a lemon a bunch of parsley 200 g cherry tomatoes a tablespoon of capers 150 g salad [& hellip]

Octopus in oregano sauce and white wine

Octopus in oregano sauce and white wine from: octopus, white wine, olive oil, balsamic vinegar, bay leaf, hot peppers, oregano, lemon, salt, pepper. Ingredients: an octopus two glasses of white wine 50 ml olive oil two tablespoons balsamic vinegar 3-4 bay leaves a hot pepper oregano lemon salt pepper Mod [& hellip]

Octopus salad with celery and garlic

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Octopus salad, shrimp and cherry tomatoes

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Baked octopus with garlic

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Octopus with bell pepper

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Octopus with lemon

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Octopus with sauce and short macaroni Ingredients: 1 large onion or two smaller tomato juice 1 glass of white wine a little garlic pepper 1 octopus salt Preparation: First put the octopus in a pot without any water . The octopus has a lot of liquid that is left to boil. [& hellip]


Octopus tentacle salad

Seafood is an extremely healthy delicacy that we can enjoy on any occasion.

To prepare this recipe, you need the following ingredients:

  • 250 g of small, thawed octopus tentacles
  • a small fistful of olives
  • half a small yellow onion cut into scales
  • 5-6 lettuce leaves cut into strips or broken into pieces
  • a pickled hot pepper (optional)
  • lemon juice
  • a tablespoon of cold-pressed olive oil
  • salt to taste
  • a handful of cherry tomatoes cut in half
  • a tablespoon of cold-pressed rapeseed oil
  • a diced pickled cucumber.

Put the rapeseed oil and octopus tentacles in a hot pan. Fry them for 3-4 minutes on medium heat, until lightly browned, then sprinkle them with lemon juice, leave them on the fire for 1-2 minutes and then put the pan aside.

Meanwhile, mix the rest of the ingredients in a bowl. Add the olive oil, 1-2 tablespoons of lemon juice, salt and mix.


Octopus salad with vegetables

Half of the vegetables, except potatoes, are cut into large pieces. Put in a pan, with bay leaf, peppercorns and vinegar and bring to a boil.

In the pan in which the vegetables are boiling, put the octopus and add enough water to cover it. If you use frozen octopus, boil in 20-30 minutes if you use fresh octopus, boil for 1 hour.

With a fork, check, from time to time, if the octopus has softened. After boiling, leave in the pan until cool.

Discard the vegetables and cut the octopus into suitable pieces. In a bowl, prepare a simple marinade of: olive oil, lemon juice, salt, pepper, hot pepper flakes and a cup of basil. Put the octopus pieces in the marinade and keep in the fridge for 3-4 hours.

Boil the potatoes in salted water until soft.

The rest of the preserved vegetables are cut into the desired shape (slices, chopsticks, cubes, etc.).

Fry the potatoes in oil for 3 minutes, then add the onion and fry together for another 2 minutes.

Drain the oil and allow to reach room temperature.

The octopus is mixed with raw vegetables, potatoes and onions.

Season with salt and pepper, sprinkle with a little oil and lemon juice.


  • 2 kg of thawed octopus and pancake in 2-3 waters
  • 1 cup and a quarter of olive oil
  • 1/3 cup hot pepper flakes
  • 1/2 cup finely chopped parsley
  • 4 cloves crushed garlic
  • 150 g chopped celery leaves
  • the juice of a lemon
  • black pepper

Put the octopus in a pan, along with the olive oil, salt and hot pepper flakes, then add a little water (enough to cover the ingredients) and let everything simmer. After the octopus has boiled well, remove its head and skin. Cut the tentacles into 2 cm pieces, then transfer them to a bowl.

Add a little olive oil, parsley, garlic, celery, lemon juice and pepper. Cover the salad and let the flavors blend the ingredients for an hour.


HOT SALAD WITH OCTOPUS AND GOLDEN POTATOES

Let it be a good few weeks since Mr. B tells me that he would eat octopus, only that I always had other meals planned and I didn't hit the octopus while shopping, only that the other day I got upset and I specially gone to buy for man's lust. Now I have to admit that she smiles at me as if I'm on vacation.

Even if I wasn't lucky enough to find something extraordinary, it was good even so.

I thought I would write you the recipe, especially if you are looking for different dishes for the Easter holidays. This warm salad is delicious, easy to prepare and definitely goes well with a festive meal.

For the details on cleaning, I wrote in the first recipe on the blog that had octopus as its main element. Recipe HERE.

After Mr. B cleaned it, I prepared the pot of water for boiling. I mixed the water with the juice of 2 oranges, 1 red onion, peppercorns and 1 teaspoon of apple cider.

I covered the pot with a lid and let it boil at low temperature for 1 hour.

When the time was up, I took out the octopus and let it rest for 30 minutes before portioning the tentacles, but marinated with orange juice, salt and a drizzle of olive oil.

While the lady rested, I took care of the rest of the ingredients for our salad.

Ingredient:

  • lettuce leaves (mixture)
  • pomegranate
  • 1/2 red onion
  • 1/2 avocado
  • potatoes (cooked in airfryer)

For potatoes:

For dressing:

  • 1/2 orange juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon lemon juice
  • salt
  • pepper

I used an assortment of small potatoes, ideally it would have been to have new potatoes, but I was not so lucky. I cut the potatoes into cubes and kept them in water for 30 minutes. It is one of the secrets of preparing potatoes in an airfryer.

I drained the potatoes and dabbed them with kitchen towels to remove the excess. I seasoned the potatoes I threw in the airfryer. The new Philips Airfryer it has a smart sensor that automatically adjusts time and temperature, and for my amount of potatoes it is set at 170 degrees and 15 minutes, so that they are crispy and golden.

If you do not have such a device, you can also prepare the potatoes in the oven.

I also left the potatoes in the machine, during which time I started assembling the salad.

The salad leaves over which I added the pomegranate, thinly sliced ​​onion and avocado sprinkled with lemon juice so as not to oxidize.

After removing the potatoes from the pan, I replaced the sieve with the grill accessory of the appliance, in order to brown the squid tentacles nicely before they were added over the salad.

I set the device on the fish program with 5 minutes of cooking time.

As everything has been so simple so far, in the end you just have to get the potatoes together with the tentacles over the salad, sprinkle with dressing, season to taste (if necessary) and that's about today's salad.


Octopus salad with vegetables

Half of the vegetables, except potatoes, are cut into large pieces. Put in a pan, with bay leaf, peppercorns and vinegar and bring to a boil.

In the pan in which the vegetables are boiling, put the octopus and add enough water to cover it. If you use frozen octopus, boil in 20-30 minutes if you use fresh octopus, boil for 1 hour.

With a fork, check, from time to time, if the octopus has softened. After boiling, leave in the pan until cool.

Discard the vegetables and cut the octopus into suitable pieces. In a bowl, prepare a simple marinade of: olive oil, lemon juice, salt, pepper, hot pepper flakes and a cup of basil. Put the octopus pieces in the marinade and keep in the fridge for 3-4 hours.

Boil the potatoes in salted water until soft.

The rest of the preserved vegetables are cut into the desired shape (slices, chopsticks, cubes, etc.).

Fry the potatoes in oil for 3 minutes, then add the onion and fry together for another 2 minutes.

Drain the oil and allow to reach room temperature.

The octopus is mixed with raw vegetables, potatoes and onions.

Season with salt and pepper, sprinkle with a little oil and lemon juice.


Octopus tentacle salad

Seafood is an extremely healthy delicacy that we can enjoy on any occasion.

To prepare this recipe, you need the following ingredients:

  • 250 g of small, thawed octopus tentacles
  • a small fist with olives
  • half a small yellow onion cut into scales
  • 5-6 lettuce leaves cut into strips or broken into pieces
  • a pickled hot pepper (optional)
  • lemon juice
  • a tablespoon of cold-pressed olive oil
  • salt to taste
  • a handful of cherry tomatoes cut in half
  • a tablespoon of cold-pressed rapeseed oil
  • a diced pickled cucumber.

Put the rapeseed oil and octopus tentacles in a hot pan. Fry them for 3-4 minutes on medium heat, until lightly browned, then sprinkle them with lemon juice, leave them on the fire for 1-2 minutes and then put the pan aside.

Meanwhile, mix the rest of the ingredients in a bowl. Add the olive oil, 1-2 tablespoons of lemon juice, salt and mix.


Method of preparation

First we prepare the octopus that we will boil in salted water and vinegar for about an hour.

Add two bay leaves for extra flavor.

Meanwhile, prepare the rest of the ingredients.

We place the chivas leaves on a counter and chop them finely and how evenly we manage.

We clean the red onion and also chop it in small scales.

Peel the tomatoes with a knife and chop the pulp into small cubes.

The octopus is boiled and drained well, lightly fry it in a little olive oil, then transfer it to absorbent towels until the dishes are ready to serve.

It is good to prepare octopus in olive oil, just before serving, to put it hot over the rest of the ingredients, so that the juice left by it, will give a special taste and aroma to our salad.

Place the eisberg salad in plates and immediately place the octopus on top of it, then the diced tomatoes.

Sprinkle the chives and red onions, finely chopped, on top.

Then drizzle over our salad, the dressing prepared by mixing olive oil with balsamic vinegar, truffle oil, salt and pepper to taste and mix the ingredients lightly.

We serve salad with great appetite, thus ensuring a good portion of vitamins, minerals and proteins, because we know about octopus that it is a real source of nutrients.


New authentic recipes: octopus and wrinkled potatoes

If the longing for travel could ostoi oleacă, then we will succeed with the help of the food specific to the place where we were. As for me, it's simple: it's super easy to guess which is the destination I fell in love with, from the articles. And when the subject is food, rest assured: Tenerife has a wealth of material to offer in terms of culinary delights. I mentioned in passing in the articles about the Canary Islands that I ate with great pleasure, from my first visit, & # 8220papas arrugadas & # 8221.

Crumpled potatoes

The potatoes, as they are called, known as & # 8220papas bonitas & # 8221 are small and cute potatoes. You must have noticed, hence their name. They were first imported about 400 years ago from Peru. The inhabitants boil them in their skins, in water so salty that the potatoes get a crust of salt. Prepared in this way, potatoes are eaten with sweet-spicy sauce, along with fish, meat or even plain. Papas arrugadas in free translation means "wrinkled potatoes", which doesn't sound as appealing as "papas bonitas". Papas arrugadas is one of the most consumed and sought after dishes in the islands, and adored by tourists.

The ocean is handy and very generous, and the locals have always handled the food provided by its waters. In fact, nature is, to most of the inhabitants of the archipelago, even more important than their own well-being. Fishing provided them with both daily food and the main occupation from which they earned their living. Thus, fish and seafood are still a common dish on the island of eternal spring. Species of all kinds from the best known to the strangest, perhaps even unheard, unseen are used for dishes that satisfy even the most demanding taste buds.

Octopus

Whenever we arrive on the island, we choose from the many offers, the healthiest and most sought after dishes. Of course, among these are papas arrugadas that accompany fresh fish and seafood. We don't even get along well because we show up at one of our favorite restaurants, where we order fresh tuna (me), octopus (husband) and wrinkled papas. Of course, along with mojo sauces and tomato and onion salad, sprinkled with Dorada beer or wine from the wine regions of the island.

& # 8220After a hearty dinner we can forgive anyone & # 8221 & # 8211 Oscar Wilde

But, because I mentioned the octopus, which I tell you honestly, is not my favorite, I will tell a little about it. C aracatița is one of the dishes often found in the local gastronomy, it is even considered & # 8220vedeta & # 8221 in some restaurants. It never occurred to me that this cephalopod is rich in nutrients beneficial to our body.

Whenever I see her enthroned on a plateau, I remember the lesson in which I learned that she is a cephalopod vertebrate animal (it has legs on its head). I also know that she has eight tentacles on her body, with hundreds of suction cups that help her propel herself and easily catch prey. The octopus has a very large head & # 8211 is also very intelligent - and the body changes color to help it adapt to the different surfaces on which it moves. I know a lot of other things about the octopus, but I don't want you to believe your biology lesson.

New authentic recipes: octopus and wrinkled potatoes

& # 8220Let the food to you either medicine and food medicine & # 8221 & # 8211 Hippocrates

Of course, after all these things I remember about the octopus, I don't know about others, but my appetite suddenly disappears. But it is interesting what I found out recently, even from those who prepare the octopus, turning it into a delicious dish. The chefs of the Canarian restaurant say that it is a great source of wealth for health, because it contains selenium, iodine, phosphorus, calcium, sodium, zinc and magnesium. These, in addition to vitamins B, A and E, are vital for the proper functioning of our body. Ehh, let's just say I've had a lesson in the octopus now that he's found out how good a piece of my health would be.

In the Canary Islands, octopus is easy to prepare, but the basic ingredients used in Canarian cuisine give it a fantastic aroma and note. For octopus lovers & # 8211 & # 8220pulpo & # 8221 prepared in canary style, I have the old, simple recipe, after which it is prepared. It was used during the period when food was procured mainly from the ocean waters, and the lack of money forced them to use their natural resources at home.

Necessary ingredients:

How is it prepared:

Wash the octopus well, rotating its head and legs, because the suction cups are the ones that hold the most sand. Then we will boil the water in a bowl with a little salt and bay leaf. When the water has boiled we will take the octopus and "scare" it (this way we avoid it being hard). The process consists of immersing and removing the octopus 3 & # 8211 4 times from the water to soften it, then we leave it, depending on the size, between 40 and 60 minutes.

New authentic recipes: octopus and wrinkled potatoes

Once the process is over, take a bowl in which we put olive oil together with a drop of vinegar and mix. Then drain the octopus water, place it on a plate, chop it and pour the mixture previously made. The dish is ready and, typically canary, it is accompanied by & # 8220papas arrugadas & # 8221 and tomato and onion salad. And, of course, there are reasons to enjoy a true show of taste.

The restaurant where we used to eat the best dishes of this kind, however, usually offers its customers fried octopus. Unfortunately, I don't own this recipe either. But I promise to tell you after I find out. And I hope with all my heart that this will happen as soon as possible. But until then, I'm seriously thinking of starting to eat octopus.

I would very much like to know your opinion about this dish and if you are a consumer of these delicacies. I am waiting for advice, tips, anything else you could tell me about this topic, in your comments.

Until next time, be confident! The wonderful places of the world are waiting for us!

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