2020-08-13 / test@t

Octopus salad with potato cream soup and white celery

This is a typical appetizer salad of Mediterranean cuisine. It is highly prized for its freshness. The warm octopus and potato salad has actually become traditional and never goes out of style. This salad is perfect for an aperitif or light main course. Usually accompanied by boiled potato cubes and olives. Instead, in our recipe, we offer a velvety creamy potato soup that serves as a bed for an octopus salad and an aromatic note of grated white celery. The secret to the success of this dish depends on the correct preparation and freshness of the octopus, which must have a very bright and intense color.

Ingredients

octopus 1 kg
onion 1 pc.
carrots 1 pc.
celery 2 pcs.
bay leaf 1-2 pcs.
vinegar 6% 2 tbsp
white wine 100 ml
fresh tomatoes 3 pcs.
yellow sweet pepper 0.5 pcs.
sweet red pepper 0.5 pcs.
lemons 2 pcs.
zucchini 2 pcs.
potatoes 400 g
black olives 100 g
parsley 20 g
olive oil

STEP-BY-STEP COOKING RECIPE

Step 1

Clean the saccular head without separating from the tentacles, turning it inside out, remove the entrails.

Step 2

Rotate the body of the octopus to its original position. Make an incision at eye level. Use a knife or fingers to remove them.

Step 3

Also, using your fingers or the tip of a knife, remove the beak.

Step 4

So that the meat after cooking is not tough, it must be beaten off.

Step 5

Before cooking the octopus, be sure to rinse it under running water. Pour enough water, 2 tablespoons of vinegar, 1 glass of white wine into a saucepan, add bay leaves, onions, carrots and celery, pepper, a little salt and bring to a boil.

Step 6

As soon as the water boils, immerse only the octopus tentacles for a while.

Step 7

Repeat this 2-3 times or until the tentacles are well curled. This is also done in order to twist the ends of the tentacles. The tips twisted in this way look very nice on the surface of the finished salad.

Step 8

Then submerge the whole octopus in water, cover and simmer over very low heat for 50 minutes. Remove any foamy contamination from the broth surface from time to time. For optimal readiness, every 500 grams of octopus takes 20-25 minutes.

Step 9

Rinse and peel vegetables and cut tomatoes into cubes.

Step 10

Carrots and zucchini in thin strips.

Step 11

Place the vegetables in a bowl, add lemon juice, some olive oil and a pinch of salt. Leave them aside to marinate.

Step 12

Rinse and chop the parsley finely.

Step 13

Peel the potatoes and boil in lightly salted water, making sure that the water is twice the weight of the potatoes. Place the cooked potatoes in an electric chopper and slowly add the oil and broth in which the potatoes were cooked. You should get a liquid, creamy density. Add salt.

Step 14

Once the octopus is ready, take it out and let it cool for 10 minutes in its own broth, then place it on a cutting board and cut into 2 to 3 cm pieces.

Step 15

Place the chopped octopus in a large bowl, add the pepper brunois, season with citronet, add the chopped parsley and stir gently. Add hot peppers and fresh basil if desired.

Step 16