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Ingredients
Octopus Salad with Vegetables
- Ingredients
- 1 Octopus (ready to cook, 600 grams)
- 50 milliliters White vinegar
- salt
- 1 sprig rosemary
- 4 sprigs thyme
- 1 sprig parsley
- 1 Cucumber
- 4 Tomatoes
- 1 garlic clove
- 4 Tbsps lemon juice
- 1 tsp honey
- 4 Tbsps olive oil
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
Rinse octopus and pat dry. In a large pot boil about 2 liters (approximately 32 ounces) of water, vinegar and 1 tablespoon of salt. Add octopus, reduce heat and simmer, covered, over semi-low heat for approximately 1-1.5 hours. During the last 15 minutes of cooking add herbs. Probe octopus with a fork. If the fork can it be easily turned after insertion and the meat is soft then remove octopus from pot and let cool to room temperature.
Meanwhile, peel cucumber, cut in half lengthwise, remove seeds and dice. Rinse tomatoes, cut into quarters, remove the seeds and dice. Peel the garlic, chop finely and mix in a bowl with the lemon juice, 3-4 tablespoons of cooking juices and honey. Cut octopus into small pieces. Add octopus and vegetables to the marinade. Cover the bowl and place in the refrigerator for at least 2 hours. Then mix in oil and parsley and season with salt and pepper. If desired, serve in small glass dishes.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |