Greek Octopus Salad Special Gialtra
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 6 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g squid (s) (octopus), fresh or frozen
- 6 tablespoon olive oil, Greek
- 3 tablespoon balsamic vinegar
- 1 large lemon (s), add the juice
- 1 tablespoon pepper berries, pink, pink
- 2 tablespoon spring onion (s), cut into small rolls
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash the octopus thoroughly, then put it in a large, tall saucepan where there is plenty of space and where it can rise. Do not put any liquid in the pot, neither water nor oil! Octopus is only steamed in its own juice.
- Simmer the octopus in a closed pot over medium heat for about 35 - 45 minutes (depending on the size of the fish). The pot should remain closed (it is best to use a pot with a glass lid, then you can better watch the octopus.) Be careful! The octopus must not burn!
- When the liquid has evaporated, the octopus is cooked! Carefully pierce it with a wooden skewer and check that it is tender. Take out of the pot. If you want, you can now remove the dark skin with kitchen paper (it sticks to the paper, but it is a lot of work).
- Let the octopus cool a little, then cut into bite-sized pieces or slices. Squeeze the lemon and whisk with the olive oil, add vinegar and season with salt and pepper. Add the red pepper to the marinade. Spread the marinade on the octopus pieces and leave to marinate in the refrigerator for about 4 hours.
- Take the salad out of the fridge 1 hour before serving so that it is not too cold. Mix in the spring onions before serving. This dish is very easy to prepare.
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