Octopus Salad
User Reviews
4.9
Octopus Salad
Description
The Octopus Salad features octopus gently boiled until tender, then peeled and sliced into thick discs. These discs are marinated with olive oil, paprika, and salt to develop a subtle smoky edge. Potatoes are sliced and boiled in the reserved octopus water, imparting seafood essence to their soft interior. Spicy Spanish chorizo is sliced and briefly baked until slightly crisped, adding a bold, intense flavor. The salsa verde is a creamy blend of basil, tarragon, coriander, parsley, cooked potato, raw egg yolk, and lime, which brings fresh herbal brightness and creaminess.
Together, these components are artfully arranged by plating a line of salsa verde and layering discs of octopus, potato, and chorizo. This method showcases distinct textures from the chewy yet tender octopus to the tender potatoes and crisped sausage. The salsa verde adds an aromatic, tangy finish.
The salad works well as a unique starter or light main, especially suited to meals featuring Mediterranean or Spanish influences. The combination of seafood, spice, and herbs offers varied flavors that complement one another well.
Ingredients
Octopus:
- 500 grams octopus
- olive oil extra virgin, drizzle
- 1 pinch paprika
Potatoes:
- 4 potato
Spicy Chorizo:
- 100 grams chorizo spicy Spanish
Salsa Verde:
- 50 grams basil leaves
- 15 grams tarragon
- 40 grams Coriander cilantro
- 40 grams flat leaf parsley
- 50 grams potato cooked
- 1 egg raw, yolk
- egg raw, yolk
- 1/2 lime
- black pepper
Instructions
Octopus
- Put the octopus into boiling water and cook until soft, then drain, reserving the water for the potatoes.
- Allow the octopus to cool to room temperature and then peel and slice into discs approximately 2cm (0.8 inch) thick.
- Mix the salt, paprika and olive oil to make a marinade and then add the octopus discs.
Potatoes:
- Clean the potatoes, slice into discs approximately 3cm (1.2 inch) thick and then boil potatoes in the octopus stock until soft.
Chorizo:
- Slice into 2cm (0.8 inch) discs and then bake at 180 degrees Celsius (355 Fahrenheit) for approximately five minutes.
Salsa Verde:
- Wash the herbs and place all ingredients into a food processor until the mixture becomes a creamy paste – adding a little cold water to loosen the mixture if it is too thick, a squeeze of lime juice and season with salt and pepper.
Assemble and Serve:
- Brush a line of Salsa Verde along the middle of the plate in a long line.
- Place one disc of octopus, one disc of potato and then one disc of chorizo onto the line
- Repeat this process along the line of the Salsa Verde.
- Garnish with fresh coriander and tarragon.
Notes
User Reviews
Overall Rating
4.9
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