Octopus Salad by @lesgourmandisesdeloubna

≈ 1h15

4 servings

🦑

1 kg

Octopus

🌿

2

Bay leaves

🧄

3 cloves

Garlic

⚫

5 ml

Peppercorns

🥕

1

Carrot

🧂

7 g

Salt

🥔

700 g

Potatoes

🫑

1

Red bell pepper

🍅

200 g

Cherry tomatoes

🧅

75 g

Pickled onion

🫒

30 ml

Capers

🫒

75 g

Kalamata olives

🍋

Lemon zest

🌿

30 g

Parsley

🌿

10 g

Chives

🫒

120 ml

Olive oil

🌿

15 g

Basil

🍋

2

Lemon juice

⚫

2 g

Black pepper

  1. If using frozen octopus, thaw it in the refrigerator for 48 hours.

  2. Bring the water, salt, bay leaves, garlic, carrot, and black peppercorns to a boil in the pressure cooker.

  3. Dip

    Dip the octopus into the boiling water three times to curl the tentacles.

  4. Cook

    Seal the pressure cooker and cook the octopus for 45 minutes under pressure.

  5. Cool

    Release the pressure safely and let the octopus cool until easy to handle.

  6. Cut

    Make a shallow cut around each potato and boil the potatoes whole until fork-tender, about 20 minutes.

  7. Drain

    Drain and peel the potatoes while warm, then cut them into bite-size pieces.

  8. Char

    Char the red bell pepper directly over a flame until the skin is blackened.

  9. Peel

    Peel the charred pepper and cut it into strips.

  10. Cut

    Cut the cooked octopus into bite-size pieces and place it in the mixing bowl with the potatoes.

  11. Add

    Add the grilled pepper, cherry tomatoes, pickled red onion, capers, and Kalamata olives to the bowl.

  12. Add

    Add the lemon zest, half of the parsley, and the chives to the salad.

  13. Blend

    Blend the remaining parsley, basil, juice from 1 lemon, salt, ground black pepper, and olive oil briefly.

  14. Pour

    Pour the herb dressing over the salad and toss gently until evenly coated.

  15. Serve

    Serve the octopus salad immediately or chill it briefly before serving.

Octopus Salad by @lesgourmandisesdeloubna

≈ 1h15

4 servings

🦑

1 kg

Octopus

🌿

2

Bay leaves

🧄

3 cloves

Garlic

⚫

5 ml

Peppercorns

🥕

1

Carrot

🧂

7 g

Salt

🥔

700 g

Potatoes

🫑

1

Red bell pepper

🍅

200 g

Cherry tomatoes

🧅

75 g

Pickled onion

🫒

30 ml

Capers

🫒

75 g

Kalamata olives

🍋

Lemon zest

🌿

30 g

Parsley

🌿

10 g

Chives

🫒

120 ml

Olive oil

🌿

15 g

Basil

🍋

2

Lemon juice

⚫

2 g

Black pepper

Preparation Steps

  1. Step 1/15

    If using frozen octopus, thaw it in the refrigerator for 48 hours.

    🦑octopus

  2. Step 2/15

    Bring the water, salt, bay leaves, garlic, carrot, and black peppercorns to a boil in the pressure cooker.

    💧water
    🧂salt
    🌿bay leaves
    🧄garlic
    🥕carrot
    ⚫black peppercorns
    🥄wooden spoon

  3. Step 3/15

    Dip the octopus into the boiling water three times to curl the tentacles.

    🦑octopus
    🥢tongs

  4. Step 4/15

    Seal the pressure cooker and cook the octopus for 45 minutes under pressure.

    🦑octopus

  5. Step 5/15

    Release the pressure safely and let the octopus cool until easy to handle.

    🦑octopus
    🥢tongs

  6. Step 6/15

    Make a shallow cut around each potato and boil the potatoes whole until fork-tender, about 20 minutes.

    🥔potatoes
    💧water
    🔪chef's knife

  7. Step 7/15

    Drain and peel the potatoes while warm, then cut them into bite-size pieces.

    🥔potatoes
    🧺colander
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  8. Step 8/15

    Char the red bell pepper directly over a flame until the skin is blackened.

    🫑red bell pepper
    🥢tongs

  9. Step 9/15

    Peel the charred pepper and cut it into strips.

    🫑red bell pepper
    🔪chef's knife
    🪵cutting board

  10. Step 10/15

    Cut the cooked octopus into bite-size pieces and place it in the mixing bowl with the potatoes.

    🦑octopus
    🥔potatoes
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  11. Step 11/15

    Add the grilled pepper, cherry tomatoes, pickled red onion, capers, and Kalamata olives to the bowl.

    🫑red bell pepper
    🍅cherry tomatoes
    🧅pickled red onion
    🫒capers
    🫒Kalamata olives
    🥣large mixing bowl

  12. Step 12/15

    Add the lemon zest, half of the parsley, and the chives to the salad.

    🍋lemon
    🌿flat-leaf parsley
    🌿chives
    🍋zester
    🔪chef's knife
    🪵cutting board
    🥣large mixing bowl

  13. Step 13/15

    Blend the remaining parsley, basil, juice from 1 lemon, salt, ground black pepper, and olive oil briefly.

    🌿flat-leaf parsley
    🌿basil
    🍋lemon
    🧂salt
    ⚫ground black pepper
    🫒extra-virgin olive oil
    🥤blender

  14. Step 14/15

    Pour the herb dressing over the salad and toss gently until evenly coated.

    🫒extra-virgin olive oil
    🌿flat-leaf parsley
    🌿basil
    🍋lemon
    🧂salt
    ⚫ground black pepper
    🥣large mixing bowl
    🥄wooden spoon

  15. Step 15/15

    Serve the octopus salad immediately or chill it briefly before serving.

    🥣large mixing bowl

Composition

Ingredients

Types

Seafood, Herbs and spices, Vegetables, Preserved foods, Herbs

Ingredients

Octopus, Bay leaves, Garlic, Peppercorns, Carrot, Salt, Potatoes, Red bell pepper, Cherry tomatoes, Pickled onion, Capers, Kalamata olives, Lemon zest, Parsley, Chives, Olive oil, Basil, Lemon juice, Black pepper

Notes

Octopus (rock octopus, previously frozen and thawed over 48 hours for tenderness), Bay leaves (for cooking the octopus), Garlic (for cooking the octopus), Peppercorns (for cooking the octopus, amount not given), Carrot (for cooking the octopus), Salt (for the octopus cooking water, and for the dressing), Potatoes (cooked whole with a skin incision, amount not given), Red bell pepper (grilled over an open flame for a smoky taste, amount not given), Cherry tomatoes (mixed colors, amount not given), Pickled onion (red onion pickles, from the creator's own recipe, red onion can be used thinly sliced instead), Capers (amount not given), Kalamata olives (amount not given), Lemon zest (amount not given), Parsley (used both in the salad and in the dressing), Chives (amount not given), Olive oil (for the dressing, described as a generous amount), Basil (a few leaves, for the dressing), Lemon juice (juice of one lemon, for the dressing), Black pepper (a little, for the dressing)

Allergens

Mollusks

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Pescatarian, Mediterranean diet

Calories

510 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 34g, Fat: 27g, Fiber: 6g, Sugars: 6g, Saturated fat: 4g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 980mg, Iron: 8mg, Magnesium: 110mg

Vitamins

Vitamin C: 92mg, Vitamin B12: 28µg, Vitamin E: 4mg, Vitamin K: 95µg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, blender, vegetable peeler, zester, tongs, colander, wooden spoon

Appliances

Pressure cooker, Stove

Type

Type

Type Of Dish

Starter, Main Course, Salad

Occasions

Lunch, Dinner, Summer meal, Outdoor dining

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Mediterranean, French

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Juicy, Crisp, Firm

Flavors

Briny, Smoky, Citrusy, Herbal, Tangy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave seafood salad out longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep at or below 4°C / 40°F), freezer : (Not recommended because potatoes and dressed vegetables lose texture)