Basque octopus salad
Indulge in a flavorful culinary adventure with this Basque octopus salad. Enjoy the perfect blend of fresh ingredients that will tantalize your taste buds.
Ingredients:
- 1 medium raw octopus, cleaned (approx 300g or 1lb)
- 1 tbsp vinegar
- ¼ cup light olive oil
- 2 tbsp lemon juice
- freshly ground black pepper to taste
- marinated octopus, prepared as above
- 1 medium cooked potato, chilled and diced
- 1 head baby cos lettuce, shredded
- 1 dill pickle, diced
- ? cup olives of choice
- 1 tsp capers in brine
- 1–2 tbsp chopped parsley
- 1–2 tbsp chopped salted and white anchovies (see note), optional
- 1 tbsp of the leftover oil
- toasted bread of your choice
- lemon wedges
Instructions:
- Cut the octopus into quarters, removing the head and beak (hard, shell-like bit from the middle near the head).
- Bring a saucepan of water and a tablespoon of vinegar to a boil and add the tentacles and head. Allow it to boil, then reduce the heat to simmer gently and cook for 1-1.5 hours or until the tentacles are tender but not falling apart. Drain and cool in an ice bath.
- Remove any slimy membranes carefully, ensuring not to strip away too many of the suckers as they contribute to the dish's texture and appearance.
- Roughly chop the octopus. Combine oil and lemon juice in a bowl, then mix in the octopus. Stir well and season with black pepper. Chill in the refrigerator until ready to use (up to 2 days).
- In a large bowl, toss together the octopus, diced potatoes, lettuce, diced pickles, olives, capers, and anchovies, if desired. Drizzle with oil. Transfer to a serving dish.
- Serve with lightly toasted bread and lemon wedges.
Summary:
- Calories: 1612 kcal
- Fat: 68 g
- Protein: 203 g
- Carbs: 35 g
- Potassium: 4847 mg
- Magnesium: 417 mg