Octopus Salad – Recipe for Octopus Salad – How to Prepare Octopus Salad

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Octopus Salad – Recipe for Octopus Salad – How to Prepare Octopus Salad

Octopus salad is one of the most delicious and exquisite international salads. It is known in some countries as calamari or cuttlefish and is a sea creature with a somewhat unusual appearance.

This salad is distinguished by its unique and exotic flavor, making it one of the finest salads offered by international kitchens.

Ingredients for Octopus Salad:

Octopus Salad

 

  • 4 kg of octopus
  • 500 grams of shrimp
  • ½ cup of vinegar
  • 1 tablespoon of baking soda
  • ½ cup of salt
  • 1 cup of mussels
  • 2 cups of arugula
  • 1 cup of fresh thyme leaves
  • 1 lemon
  • 3 medium-sized green peppers
  • 3 red peppers
  • 3 cloves of crushed garlic
  • 1 teaspoon of salt
  • 1 tablespoon of ground cumin
  • ¼ cup of olive oil
  • 4 loaves of crispy bread

How to Prepare Octopus Salad:

  1. Start by washing and cleaning the octopus thoroughly. Place the octopus in a deep bowl, fill it with water, and add a generous amount of salt to make the water very salty.

  2. Put the bowl over medium heat and let it boil for about two and a half hours.

  3. Once done, remove the bowl from the heat, and take the octopus out of the salty water. Place it in a suitable strainer, rinse with cold water, and let it cool completely.

  4. Peel the octopus skin carefully until the octopus turns white in color.

  5. Turn the head and tentacles of the octopus under water and clean them thoroughly. Then, place it in a deep bowl, cover it with water, and add vinegar and baking soda. Let it soak in the vinegar solution for an hour.

  6. After the soaking time, wash the octopus with cold water and place it in a strainer to remove any remaining water.

  7. Cut the octopus into evenly sized pieces and place them in a deep pot ready for cooking.

  8. Add enough water to cover the octopus pieces, place the pot over medium heat, and allow it to boil. Add the crushed garlic, cumin, salt, and chopped thyme. Let the mixture simmer on low heat until the octopus is tender.

  9. Once the octopus is cooked, remove it from the water and place it in a suitable strainer.

  10. In a separate bowl, combine the mussels, shrimp, cumin, lemon juice, and olive oil. Mix well, then add the cooked octopus pieces. Stir and leave it to marinate for about an hour.

  11. Lightly grease a hot grill with oil, then arrange the octopus, shrimp, and mussels on the grill. Turn occasionally until they are fully cooked and golden brown.

  12. Finely chop the red and green peppers and the arugula. Place them in a suitable bowl, add salt, cumin, and half a cup of lemon juice, and stir well.

  13. Add the grilled octopus and other grilled ingredients, and mix thoroughly.

  14. Finally, transfer the salad to a serving dish and garnish the top with fresh vegetables and lemon slices.

Serve the octopus salad as a side dish alongside any type of grilled food.

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