Insalata di polipinie seppioline

Insalata di polipinie seppioline

Octopus and calamari salad

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
6 small octopus, (about 15 cm in length)
6 small calamari
2 tablespoons red-wine vinegar
2 fresh bay leaves
1 organic lemon, juiced and zested
125ml virgin olive oil
1 celery heart, sliced into 1 cm pieces, (including the small leaves)
salt flakes and freshly ground black pepper

Method

  1. Clean the octopus by cutting off the head and eyes and removing the inside of the sack, then push the beak out through the legs and discard it.
  2. Separate the tentacles from the calamari tubes. Slice the long body tubes open and remove the insides. Don’t forget to pull out the long piece of clear cartilage from the tubes as well. Place the vinegar and bay leaves in a large saucepan of water and bring it to the boil.
  3. Add the octopus and calamari (including tentacles) and boil for 10–15 minutes on a medium heat. Remove the pan from the heat and leave them to cool down in the water.
  4. In a serving bowl, whisk together the lemon zest, juice and olive oil to form an emulsion. Stir in the celery.
  5. Remove the octopus and calamari from the water and peel off the skin. Pull the legs apart and slice the bodies into thick strips. Pat everything dry on kitchen paper and add to the serving bowl. Season with salt flakes and pepper and toss everything together gently. I like to eat this salad at room temperature, as a starter.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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