Summary

Ingredients

• 4 slice (s) squid (s) (arms from a cooked pulpo)
• 1 bay leaf
• 1 small onion (s), red
• 1 large clove (s) garlic, finely chopped
• 0.5 ½ small bell pepper (s), red
• 0.5 ½ small bell pepper (s), green
• 1 small fennel bulb, very small or half a tuber, approx. 00g
• 1 stalk / n celery, small
• 0.5 ½ hot peppers, red
• 0.5 ½ hot peppers, green
• 1 ½ tablespoon vinegar, cider or white wine vinegar
• 3 tablespoon olive oil, extra virgin or a little more
• 1 teaspoon oil (lime oil), if you like, take 2 s
• salt
• Black pepper from the mill

Print Recipe Pin Recipe

Instructions

1. Cook the pulpo in plenty of lightly salted water, a bay leaf and a red onion for about 1 hour until soft. Let it cool down and possibly wipe off the skin and suction cups. Or use boiled pulpo arms.
2. Cut the pepper halves into three centimeter wide strips and cut the strips into 2 mm wide slices. Halve the fennel bulb, cut out the stalk in a cone shape, cut into wafer-thin strips.
3. Remove the threads from the celery stalk and cut into thin slices.
4. Core and peel the peppers, then cut into fine strips.
5. Cut the pulpo into slices, place in a bowl and mix with the vegetable strips.
6. Mix the vinegar, olive oil, salt and pepper into a vinaigrette and pour over the salad. Drizzle with the lime oil and mix thoroughly.
7. Serve with toasted baguette slices.