Octopus salad Ingredients: 4 tablespoons of - olive oil - 1 bunch of - chopped parsley - 0.5- chopped onion (optional) salt - 1- 1kg200 rock octopus - 1- squeezed lemon.
Utensils： 1 pots - 1 Oven - 1 fork - 1 salad bowl 1 knife knives - 1 cutting board cutting boards - 1 pitter
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Clean the octopus thoroughly. Each suction cup must be cleaned.
Phase 2
Open the body, and remove the viscera as well as the 2 mandibles.
Phase 3
Once the octopus has been cleaned, set it aside.
Phase 4
Prepare a pot of boiling salted water.
Phase 5
Prick the octopus using a forkte and immerse it in water for a few seconds, then remove it.
Phase 6
Repeat these operations three times in a row, then let the octopus cook for 30 to 40 minutes, it is cooked once it can be easily crossed with a fork.
Phase 7
In a salad bowl, prepare the vinaigrette, adding the lemon juice, olive oil, parsley and onion.
Phase 8
Once the octopus is cooked, cut it into small pieces and let it cool, add the pieces to the vinaigrette and refrigerate for a few hours.
Utensils： 1 pots - 1 Oven - 1 fork - 1 salad bowl 1 knife knives - 1 cutting board cutting boards - 1 pitter
Total time:
50 min
Preparation:
20 min -
Cooking:
30 min
Phase 1
Clean the octopus thoroughly. Each suction cup must be cleaned.
Phase 2
Open the body, and remove the viscera as well as the 2 mandibles.
Phase 3
Once the octopus has been cleaned, set it aside.
Phase 4
Prepare a pot of boiling salted water.
Phase 5
Prick the octopus using a forkte and immerse it in water for a few seconds, then remove it.
Phase 6
Repeat these operations three times in a row, then let the octopus cook for 30 to 40 minutes, it is cooked once it can be easily crossed with a fork.
Phase 7
In a salad bowl, prepare the vinaigrette, adding the lemon juice, olive oil, parsley and onion.
Phase 8
Once the octopus is cooked, cut it into small pieces and let it cool, add the pieces to the vinaigrette and refrigerate for a few hours.