Octopus Salad With Spiced Cucumber Recipes

OCTOPUS SALAD

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.

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

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.