Charred Octopus Salad With Tangerine Sauce Recipes

OCTOPUS SALAD

Octopus Salad image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

6 inches ginger, cut into chunks
3 cloves garlic, crushed
2 cans coconut milk, plus 2 cans water
1 sweet Maui onion, 1/2 whole, 1/2 diced
1/2 tablespoon salt
2 pounds octopus, cleaned, beaks removed and tentacles separated
1/4 cup mirin
1/4 cup rice wine vinegar
4 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon sriracha
Juice of 2 limes
1 Fresno chile, thinly sliced
1 English cucumber, diced
1/2 bunch green onions, sliced
1 large papaya, halved and hollowed

Steps:

Combine the ginger, garlic, coconut, water, onions and salt in a large pot. Bring to a boil, and then reduce to a simmer and add the octopus. Cook for 10 minutes, and then transfer to a bowl to cool. Meanwhile, mix together the mirin, rice wine vinegar, toasted sesame oil, soy sauce, sriracha and lime juice in a medium bowl.
Once the octopus is cool enough to handle, slice the thicker tentacles into 1/2-inch slices, and then leave the thinner, curly ends long. Mix together the octopus, chiles, cucumber, and green onions, and then toss with the dressing. Serve at room temperature or cold in the papaya halves.

OCTOPUS SALAD

Octopus Salad image

Provided by Food Network

Categories main-dish

Time 2h40m

Number Of Ingredients 9

Ingredients

1 octopus (4 to 5 pounds)
4 stalks celery, medium diced
4 lemons, juiced
1 can large pitted olives, halved
1 clove garlic, minced
3/4 red onion, medium diced
1 tablespoon parsley, chopped
Olive oil
Salt and pepper, to taste

Steps:

In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours). Take out and let cool. When cool, clean and slice. In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.

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