Octopus Salad

By Chef H. Delgado

June 30, 2020

Have you ever tried Octopus? This cephalopod mollusk is one of the most precious animals on the Spanish coast. It has a smooth marine flavor, beautiful color, and the gelatinous texture that make it very attractive and unique for professional chefs. Making the octopus one of the protagonists in many restaurants, and traditional SPANISH GASTRONOMY.

Octopus

This wonderful seafood from the Spanish coast, can be prepared in many ways. The common initial cooking method is to boil it in salted water until the perfect cooking point is reached, approximately between 30-40 min ( depending on the size of the octopus). I like to add a bay leaf to enhances flavours.

Traditionally in the villages of Galicia, north of Spain, the octopus is beaten with a wooden stick ( copied from dolphins, who use that technique to tenderize the meat and break tough fibers), before cooking it.

Then its being grab by the head and immersed or plunged out three times before being starting the cooking process. This method is still used today, it preserves the beautiful skin of the octopus while cooking it and then it looks more beautiful on the plate.

The traditional way of cooking it was in a copper pot over firewood. Today for health reasons, we are not allowed to cook in copper pots anymore, so in professional kitchens, this material is only being used for presentations of sauces and dishes. Still there are some traditions lovers who when they cook octopus, put a copper coin in their pots, to emulate this tradition, even though there is no proof that it has any kind of impact on the finished product.

Traditional Pot


We also have to talk about its great nutritional value. Its low fat content and its protein value makes octopus an ideal healthy food to introduce into all kinds of diets. I have to say that in one of my favorite ingredients to use in the kitchen, which is one of my weakness come mealtime. In the market we can find it in different ways:Fresh in fishmonger, Frozen Raw, cook in different ways canned and vacuum cooked fresh or frozen.

Summer is coming and after all this time spent at home by confinement, I think we have all taken a few extra pounds and we need to fill our diet with healthy foods with little fat. There are innumerable ways to prepare the octopus, I have decided to show you one of my favourites. Octopus salad is very popular in most os the spanish bars and restaurant.

Recipe

It is a very easy recipe to make, tasty, fresh and fast.

Collage Octopus Salad

Ingredients ( 2 pers.)

  • 2 Cooked OCTOPUS Legs.
  • 2 Peppers ( 1 Red / 1 Green)
  • 1 Leek
  • 1/2 White Onion
  • 1/2 Red Onion
  • 1 Tomato
  • Coriander

For the Vinaigrette

  • Lemon juice
  • White Wine Vinegar
  • Extra Virgin Olive Oil
  • Salt.

Preparation

  •  Dice the vegetables and the octopus.
  • Mix them well in a bowl.
  • Add chopped coriander and the vinaigrette to your liking.
  • Mix again and ready to serve.

Well friends, I hope you liked this article and above all that you are looking forward to prepare this traditional Spanish recipe so tasty and fresh, and share it with your friends and family.

I would also like you to share your octopus salad photos that you have prepared, comments, as well as suggestions for all kinds of recipes of this wonderful product from the sea, on our facebook site.

Enjoy the Summer!

I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

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