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Octopus Salad with Spring Onions

5 from 5 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 169 kcal

Ingredients
 

For the marinade

  • 50 ml Vinegar
  • Salt
  • 1 tbsp Peppercorns
  • 1 Pc. Lemon
  • 1 Pc. Bay leaf
  • 1 Pc. Onion
  • 2 Pc. Garlic cloves
  • 2 Pc. Spring onions
  • 1 Pc. Onion brown
  • 4 tbsp Olive oil
  • 4 tbsp Balsamic vinegar
  • 1 Pc. Lemon juice
  • Salt and pepper
  • Sugar
  • 4 tbsp Sweet chili sauce
  • 2 Pc. Spring onion
  • 1 Pc. Onion brown

Instructions
 

  • Wash the octopus and place in 2 liters of boiling water. Add vinegar, salt and the spices. Simmer half covered over low heat for approx. 1-5 hours. Do a cooking test with a fork. If it can be easily pulled out of the meat after piercing, it is soft and cooked. Then remove from the stock and let cool down a little. Cut the octopus into bite-sized pieces. If you don't want to eat the suction cups, you can easily wipe them off the tentacles under cold, running water while the octopus is still warm.
  • Put the sliced ​​octopus in a bowl and mix with the marinade. Cut a slightly larger onion and the spring onion into fine cubes and mix with the octopus salad. Cover the octopus salad in the refrigerator and let it steep for about 1 hour.

Preparing the marinade

  • Mix all ingredients together and season to taste sweet and hot.

Nutrition

Serving: 100gCalories: 169kcalCarbohydrates: 4.5gProtein: 12.2gFat: 11.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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