John Myers
Octopus Salad
The perfect octopus salad recipe with a picture and simple step-by-step instructions.
- 800 g Kraken ready to cook
- 2 Pc. Garlic cloves
- 1 bunch Soup vegetables
- 3 Pc. Bay leaves
- 1 tbsp Black peppercorns
- 2 Pc. Celery sticks
- 1 Pc. Apple
- 1 tsp Hot paprika powder
- Salt
- Use a sharp knife to cut off the body pouch just behind the eyes. Cut off the eye area, then pull the innards out of the body pouch and remove them. Hold the body bag tightly and peel off the reddish-gray skin with the other hand. Turn the body bag inside out and rinse thoroughly inside and out with cold water. Use your fingers to push the chewing tools out of the center of the tentacles and remove them with the soft tissue. Hold the octopus firmly with your fingers and peel the skin off the meat.
- Cover the octopuses in a saucepan with cold water, peel the garlic. Add soup vegetables, salt, peppercorns and bay leaves. Boil. Depending on their size, let the octopuses soak over a low heat for 1-2 hours.
- Cut the apples and celery into small pieces after washing. Cut the octopus into bite-sized pieces.
- Mix everything in a bowl. Drizzle the olive oil, lemon juice, salt, pepper and paprika powder dressing over the top. Let steep for an hour before serving.
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