Cold octopus salad

Cold octopus salad

Ahtapot salatasi

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

When Donald, my trusty fisherman, brings us bucket-loads of octopus, we quickly put them in the freezer for at least two or three days to tenderise them. This also has the advantage of gently putting them to sleep. Large octopus tentacles also work well in this recipe; you can rub off the skin before serving.

Ingredients

Quantity Ingredient
1kg Cleaned octopus, frozen
250ml white vinegar
4 bay leaves
3-4 flat-leaf parsley stalks, plus 30 g chopped parsley
60ml extra virgin olive oil
60ml lemon juice
3 tablespoons diced red chilli

Method

  1. Defrost the frozen octopus in the refrigerator overnight. Clean the octopus by removing the head and squeezing the beak from the body.
  2. Place the octopus in a saucepan with the vinegar, bay leaves, parsley stalks and a good pinch of sea salt. Bring to the boil, then cook at a boil for about 20 minutes, or until the octopus is gelatinous.
  3. Drain the octopus and leave to cool slightly, then chop into bite-sized pieces.
  4. In a bowl, mix together the olive oil, lemon juice, chilli and chopped parsley. Season to taste with sea salt, then toss the octopus through the mixture. Serve cold, or at room temperature.
  5. This salad will keep for 2–3 days in the refrigerator.
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Turkish Meze
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