Unveiling the Savory Tango of Octopus Salad and Vinegar
Delve into the tantalizing world of seafood sensations with this Vinegar-Infused Octopus Salad Recipe. The combination of the essence of the ocean with the sourness of vinegar, this dish delivers a symphony of flavors bound to captivate your taste buds. Each bite is an escapade, unveiling the tender allure of octopus, accentuated by the tangy notes of white wine vinegar.
You can also check out our other Salad Recipes or Seafood Recipes.
Octopus Salad Recipe
From the azure seas to your dining table, this dish harmonizes the briny richness of octopus with the robust flavors of onion, garlic, and the earthy hints of parsley or coriander. This recipe offers a delightful, refreshing take on enjoying octopus.
Ingredients
- 2 lbs octopus
- ½ cup olive oil
- 2 pcs medium-sized onions
- 4 cloves garlic
- 1 bunch chopped parsley or coriander
- white wine vinegar to taste
- salt and pepper to taste
Instructions
Prepare the Octopus:
- Clean the octopus properly by removing the beak, eyes, and intestines. Rinse it well under cold water.
- You can either cook the whole octopus as it is or cut it into smaller pieces for faster and more even cooking.
- In a large pot, bring water to a boil. Once boiling, add the cleaned octopus. Some chefs suggest dunking it into the boiling water three times, leaving it for a few seconds each time, to help the tentacles curl up nicely.
- Reduce the heat to a simmer and cover. Cook the octopus for about 45-60 minutes or until tender. The exact cooking time can vary based on the size and tenderness of the octopus.
- While the octopus is cooking, finely chop the onions, garlic, and parsley or coriander.
- Once the octopus is tender, remove it from the pot and let it cool. Then cut it into bite-sized pieces or slices.
- In a large mixing bowl, combine the chopped onions, garlic, parsley/coriander, olive oil, and a splash of white wine vinegar.
- Add the octopus pieces to the bowl and toss everything together, ensuring the octopus is well coated with the mixture.
- Season with salt and pepper to taste. Adjust the vinegar and oil to your preference, depending on how tangy or oily you’d like the dish.
- Allow the flavors to meld by letting the dish marinate for 15-30 minutes before serving. This allows the octopus to absorb the flavors of the herbs and seasonings.
- Serve the octopus salad as an appetizer or a main course, as desired.
