Octopus salad will definitely attract the attention and interest of all those present at the table. And it will especially appeal to those who are not indifferent to seafood, and who are always ready to try something new and original.
Recipe content:
- Canned octopus salad
- Warm salad with octopus and potatoes
- Video recipe
Seafood must be included in the diet of every person. Seafood helps the human body to get almost all the necessary vitamins, minerals and amino acids. In addition, seafood contains very few calories and is easy to digest, while being very satisfying. This is why they are included in many balanced, healthy diets.
The octopus is one of the famous representatives of the cephalopod molluscs. It is considered to be very moody, as its meat can be easily turned into rubbery and tasteless. It is easier to cook, and even more tender, frozen octopuses. If they are fresh, they must be cooked slowly to obtain tender meat. With the fast method, it will always be tough and will have to be chewed for a long time.
You can cook absolutely any dish with octopuses: soups, risotto, pates, pasta, pizza, toast. It is not only tasty, but also healthy. But today we will tell you a few recipes for delicious octopus salads that you can cook at home on your own. However, before starting cooking, it will not be superfluous to learn about some secrets.
- Before you start cooking the octopus, be sure to rinse it well to get rid of any dirt or excess salt.
- If you plan to stew, bake or grill octopuses, then the large individuals must first be boiled for 15 minutes. Very large fresh sea reptiles are boiled from 1.5 hours until ready - when the cook's fork easily goes into the meat. For frozen ones, boiling for 10-15 minutes will be enough. It is necessary to lay the meat starting with the tentacles and exclusively in boiling water.
- When cooking, the meat will be reduced by 3 times. This fact should be taken into account when planning the preparation of meals. Octopuses should be cooled in the water in which they were cooked. This will preserve flavor and softness.
- Octopuses go well with white wine, lemon, soy sauce, garlic, onions, herbs, tomatoes, rice, olive oil and pasta.
- For octopus kebabs, the meat should be marinated in advance for 30 minutes in a garlic-oil dressing.
- If the sea creep is baked, then after cutting it, you need to lightly beat it off with a culinary hammer.
- For more tender meat, the octopus can be frozen for a short time. If it is fresh, we recommend keeping it in the refrigerator for 24 hours.
- The product should be defrosted at room temperature. After, the octopuses cleanse, remove the eyes, turn inside out, remove the beak, cartilage and entrails. The product is washed under running water.
- Large individuals are always skinned. If you want to leave it, then under running cold water, scrape the mollusk thoroughly with a coarse cloth or knife. Wipe the carcass with coarse salt to remove all mucus.
Canned octopus salad
Canned octopus is the easiest and most fun way to prepare salads. And cans of sea creeps preserved in their own juice are sold in every major chain supermarket.
- Caloric content per 100 g - 135 kcal.
- Servings - 3
- Cooking time - 20 minutes
Ingredients:
- Octopus in its own juice - 1 can
- White salad onions - 1 pc.
- Eggs - 3 pcs.
- Mayonnaise - 2 tablespoons
- Salt to taste
Step by step preparation of salad:
- Boil eggs in salted water until steep. Then, peel and cut into cubes.
- Chop the peeled onion into quarters into rings.
- Remove the canned octopus from the jar. You don't need juice for the recipe; you can use it to make soup or risotto.
- Put all the ingredients in a deep salad bowl and season with salt.
- Season the octopus salad with mayonnaise and stir. Chill the dish in the refrigerator and serve.
Warm salad with octopus and potatoes
A warm salad with one of the brightest representatives of seafood can rightfully be considered a full-fledged lunch or dinner, especially if it contains potatoes.
Ingredients:
- Potatoes - 2 pcs.
- Pickled octopus - 200 g
- Green onions - bunch
- Vegetable oil - 2 tablespoons
- Salt to taste
Preparation:
- Boil the potatoes in their uniforms until cooked through. Cool slightly, peel and cut into medium slices.
- Coarsely chop the octopuses without rinsing them with brine.
- Wash the onion and cut into 1 cm long strips.
- Place the potatoes in a convenient deep bowl, season with salt, add oil and stir. Add the onion and octopus and stir. You can pour a little octopus marinade into the salad.
Video recipes:
