John Myers
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Octopus Salad with Mussels, with Homemade Focaccia
The perfect octopus salad with mussels, with homemade focaccia recipe with a picture and simple step-by-step instructions.
Octopus Salad
- 1,5 kg Pulpo
- 2 Pc. Garlic cloves
- 1 Pc. Fresh celery
- 1 Pc. Carrot
- 2 Pc. Bay leaf
- 2 Pc. Cork
- 2 Pc. Sage leaves
- 1 Pc. Sprig of thyme
- 20 g Parsely
- 1 Pc. Clove of garlic
- 6 tbsp Olive oil
- 1 pinch Salt and pepper
- 1 Pc. Lemon
mussels
- 1 kg Fresh mussels
- 1 Pc. Clove of garlic
- 1 Pc. Chili
- Salt and pepper
- 3 tbsp Olive oil
- 20 g Parsely
- 200 ml White wine
Focaccia
- 1 kg Flour
- 120 ml Olive oil
- 30 g Sugar
- 30 g Salt
- 1 Pc. Yeast cubes
- 6 Pc. Potato
- 4 Pc. Cherry tomatoes
- Coarse salt
- 1 pinch Dried oregano
- 1 pinch Dried rosemary
- Water from the boiled potatoes
Octopus Salad
- Put a saucepan on the stove, add water and bring to the boil. Then wash the carrots and celery thoroughly and put them in the saucepan. Then add the bay leaves and thyme. Salt the water and slowly place the pulpo in the saucepan until your arms are drawn in. Then put the cork in it and let it cook for an hour.
- Take out the pulpo and let it cool down. Then wash so that the dark skin goes away. Cut the pulpo into small pieces and season with salt and pepper. Mix with olive oil and a squeezed lemon, chop the garlic clove and add it. Finally, chop the parsley and season. And the Polpo is ready.
mussels
- Heat a large pan with olive oil, crush the garlic clove with the palm of your hand and add it. With chili. When the pan is hot, add the mussels. Put the lid on the pan and wait for the mussels to open, then season with white wine, cut a dash of olive oil and parsley into small pieces and add them, and the mussels are ready.
Focaccia
- Take the dough, lay it out in a tray and spread it out with your fingers. Spread the olive oil and cut the coarse salt, cherry tomatoes into small pieces and place on top, sprinkle with oregano and rosemary, bake the focaccia in the oven at 210 degrees for 20 minutes.
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