Octopus Salad With Scallion And Lime Recipes

EASY OCTOPUS SALAD RECIPE

Steps:

• In a large enough pot, boil the whole octopus in a slightly salted water. Cook it for about an hour, or until meat is soft enough to be easily pierced with a fork.
• Once the octopus is cooked, drain the water and let the octopus meat cool down. Once it's safe to touch, cut the octopus into small pieces. Put in a bowl and set aside.
• Chop the onions, peppers, and parsley. If you want to add other vegetables, slice them into small cubes, too.
• In the bowl with the sliced octopus, add the lemon, extra virgin olive oil, salt, and pepper. Make sure to mix all the ingredients well.
• Next, add the chopped onions, peppers, parsley, and other fresh vegetables you want to add. Toss all the ingredients in the bowl.
• Let it sit in the refrigerator for a few hours before serving. It's important to let all the flavors blend before serving.

OCTOPUS SALAD

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add 3/4 pound cooked octopus tentacles (sliced 1/2 inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and 1/2 teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

OCTOPUS SALAD WITH SCALLION AND LIME

Steps:

• Cut tentacles from octopus and discard head. Coarsely chop carrots, onion, and celery. In a large kettle cover octopus, carrots, onion, celery, parsley, peppercorns, cloves, and bay leaf with water and bring to a boil. Simmer mixture, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture 30 minutes.
• Transfer octopus with tongs to a colander and discard cooking liquid and vegetable mixture. Rub octopus gently under cold running water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut crosswise into paper-thin slices. Octopus may be prepared up to this point 1 day ahead and chilled, covered.
• In a bowl stir together all marinade ingredients. Transfer half of marinade to another bowl and reserve, covered and chilled. Add octopus to remaining marinade, tossing to combine. Marinate octopus, covered and chilled, 1 day. Bring octopus to room temperature before proceeding. With a slotted spoon transfer octopus and chili to bowl of reserved marinade and discard any remaining used marinade. Marinate octopus, covered and chilled, 1 day more. Bring octopus to room temperature before proceeding.
• In a small bowl stir together yogurt and lime juice and season with salt and pepper. Chill sauce, covered, until ready to assemble salad.
• Cut mint and coriander leaves into thin shreds. Peel and seed tomato. Diagonally cut scallions crosswise into thin slices and cut tomato, bell pepper, and cucumber into julienne strips.
• Transfer octopus to another bowl and discard marinade and chili. Toss octopus with shredded mint and coriander, tomato, scallions, bell pepper, cucumber, 2 tablespoons sauce, and salt and pepper to taste.
• Pour a small amount of sauce onto centers of 4 chilled plates. Mound one fourth octopus salad in center of 1 plate. (If using ring mold, put it in center of plate, fill it with one fourth octopus salad, and carefully remove mold.) Repeat procedure with remaining 3 plates. Garnish salads with mint and drizzle with some sauce. Serve any remaining sauce on the side.

MARINATED OCTOPUS SALAD

Steps:

• Slice the octopus into one-inch pieces and put them in a bowl. Add the onion, celery, capers and olives and mix.
• Mix the oil, vinegar and salt and pepper together. Pour over the octopus mixture and toss lightly. Allow to marinate at room temperature at least an hour.
• Just before serving, fold in the parsley and check seasoning. Serve on a bed of arugula.

OCTOPUS SALAD

Steps:

• Rinse octopus under cold water, then cover with water by 2 inches in a 5-quart heavy pot.
• Using a rolling pin, smash lemongrass stalks. Cut into 3-inch lengths and add to pot with onion, ginger, cilantro, and salt. Bring to a boil, then reduce heat and simmer, covered, until octopus is tender, about 4 hours.
• Transfer octopus to a colander using tongs, then discard cooking liquid and any solids remaining in pot. When octopus is cool enough to handle, remove and discard head, then peel, discarding skin. Cut tentacles into 3-inch pieces, then cool to room temperature.
• Whisk together all dressing ingredients.
• Toss together octopus, roasted peppers, cilantro, scallion, and 2/3 cup dressing until octopus is well coated.
• Divide papaya among 4 plates and top with octopus salad. Drizzle remaining dressing over salad.
• *Check with your fishmonger or supermarket to see if they have octopus available; you may have to order one in advance. Whole octopuses are usually sold cleaned and frozen in a solid block.
• **Available at Asian markets and some supermarkets.

WHITE BEAN AND GRILLED OCTOPUS SALAD

Steps:

• Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
• Mix the octopus, the 1/4 cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.
• Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
• Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining 1/3 cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.

OCTOPUS SALAD

Steps:

• Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour.
• Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remaining ingredients, 1/2 teaspoon pepper, and additional sea salt to taste.
• Let stand 30 minutes for flavors to develop.