This Octopus Salad we will learn how to cook octopus from scratch, also for every liter of water that we use 15g of salt that is the ratio in which we cook the octopus, then we added the bouquet garni and bayleaf and that is called court-bouillon
Ingredients for the Octopus Salad
Serves 4
- 3 litres of water
- 45g of salt
- Bay leaf and bouquet garni
- 980g Octopus (whole octopus)
- 75ml olive oil good quality)
- 150g black olive
- 4 garlic cloves (crushed)
- 75g of capers
- 250g of cherries tomatoes cut into wedges
- Handful of Parsley and basil
- 1 lemon wedge
Method
- Prepare the octopus by washing it properly
- Then prepare the water with salt bay leaf and bouquet garni
- Dip the octopus in, bring to water to the boil with the lid on then lower the heat and simmer slowly for about an hour
- In the mean time roughly chop the garlic and fry for about 30 seconds (optional)
- Then roughly chop the black olives, capers and the basil and parsley
- Then cut quarter the cherry tomatoes and mix this with the garlic, olives, capers, basil and parsley
- Add the olive oil and mix well
- After an hour turn the heat off and let the octopus in water for another 1 hour
- Then drain the octopus ct into pieces and mix well with the other ingredients
- Check the seasoning and serve with a slice of lemon
