John Myers
Dinner: Octopus – Shrimp Salad
The perfect dinner: octopus – shrimp salad recipe with a picture and simple step-by-step instructions.
- 700 g Octopus meat
- 400 g Boiled prawns
- 5 Shallots oblong
- 3 Garlic cloves chopped
- 0,5 Green pepper
- 0,5 Red pepper
- 0,125 l Fish stock
- 1 tbsp Shrimp paste
- Olive oil
- Vinegar
- Salt and pepper
- 4 tbsp Chopped dill
- Octopus cooking:
- 10 Black peppercorns
- 6 Allspice grains
- 6 Juniper berries
- 3 Bay leaves
- 2 Cloves
- 1 tsp (deleted Red chilli flakes
- Forget the fairy tale about the cork that you have to cook with and that it has to be pounded soft on a stone plate beforehand.
- Peel the shallots and cut into rings. Peel, core and dice the peppers. Chop the octopus. Heat the fish stock in a pan, stir in the prawn paste, onions, garlic, paprika and dill, let it sauté very briefly, remove the pan from the heat and season with salt, pepper and vinegar, lemon juice and zest.
- Mix the octopus meat and the prawns with the pan’s contents in a bowl and let them steep for a while
- Place the ready-to-cook octopus in cold salted water with the spices and bay leaves, bring to the boil and simmer on a low flame for about 60 minutes, depending on the size. Cut off a piece of the ink sack and test it. The longer you cook in, the harder it gets. Mine was soft as butter again.
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