Here is an original salad recipe. A mix of my dad’s recipe and some octopus dishes I tasted in Spain.
This octopus salad is an interesting mix of flavours and textures. It’s light and fresh. Perfect for summer as a starter or a main course with some toasted bread.
Prep : 30 min
Cooking : 20 min
Makes 2 to 3 main courses :
- 1 whole octopus
- 1 stick of thyme
- 1 bay leaf
- Some sticks of parsley
- Some sticks of chives
- 1 lime
- 1 peeled fresh tomato
- 1/2 onion
- 1 tsp smoked paprika
- Olive oil
- Salt and pepper
Clean the octopus and cook for 20 to 30 min in boiling salted water with thyme and bay leaf.
Meanwhile, wash and dry the fresh herbs, and chop with a knife.
Cut the peeled tomato in small cubes.
Slice the onion very thinly.
When the octopus is cooked, drain and cut into small chunks.
In a large bowl, mix the chopped herbs, lime juice, diced tomatoes, slices of onion, paprika, a drizzle of olive oil and chunks of octopus.
Salt and pepper, then give it a good mix.
Serve the salad tepid or cold.