Contents
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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