Octopus salad marinated in Provençal style

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Octopus salad marinated in Provençal style

Octopus salad marinated in Provençal style




Octopus salad marinated in Provençal style
Octopus salad marinated in Provençal style




Ingredients
Number of people
-
4
+

1 kg of octopus (more 1 large or 2 medium rather than several small ones. There will be less to empty and the pieces will be bigger. If you can find them in the frozen section, you can buy them already emptied and frozen, which makes it possible to make the salad immediately. Be careful, for the quantities, know that the fresh octopus does not reduce to cooking but that the already frozen octopus does)

50 ml white vinegar

1 cube of fish stock

4 bay leaves and herbes de provence,

1 red pepper

3 cloves of garlic

1 handful of black olives

1/2 teaspoon powdered cayenne pepper

fresh basil leaf

2 lemon juices

25 olive oil

Pepper

Salt



Preparation
TOTAL TIME: 2H05
Preparation: 1h15
Cooking time: 50 min
Step 1
The day before, empty the octopus: separate the tentacles from the head with a pair of large, sharp scissors (cut just under the eyes), remove the beak from the middle of the tentacles by pushing it with your finger from the outside inwards, then empty the pocket by hand to remove the ligaments that connect it to the viscera.
Step 2
Put the tentacles and the bag to freeze for 1 night (freezing allows the flesh to soften by breaking the muscle fibres).
Step 3
The next day, thaw the octopus in warm water. Fill a large pot with cold water (at least 4 litres), add the octopus, stock cube, vinegar, bay leaf and Provence herbs.
Step 4
Heat over high heat until the water simmers, then lower the heat and cook gently for 40 minutes.
Step 5
Be careful, the water must never boil otherwise the octopus will become as easy to chew as a tire.
Step 6
At the end of cooking, put the octopus under water
Step 7
and separate the 8 tentacles with a pair of scissors.
Step 8
Clean them by hand rubbing them under water to remove the skin and all sticky parts, but be careful to keep the suction cups that tend to come off if you rub too hard.
Step 9
Cut each tentacle into bite size pieces. Do the same with the pocket.
Step 10
In a bowl, put the pieces of octopus, the pepper cut into small cubes, the garlic cut into brunoise, the chopped basil and the olives cut in half, the lemon juice, the chilli powder, salt, pepper and fill the bowl halfway with olive oil.
Step 11
Mix and marinate for at least 3 hours, stirring occasionally.
Step 12
Serve very chilled.
I add my grain of salt

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