Octopus in vinaigrette

Octopus is a very interesting food at a nutritional level due to its high content of minerals (including zinc), Vitamins and beneficial for cholesterol. However, it does contain an amount of sodium that hypertensive people should take into account.

We can start opening our mouths with this delicious octopus pastry meal that we already published a while ago. Soon we will publish other well-known recipes such as Galician octopus or rice with octopus. But today, we will start with this tasty and colorful plate of octopus in vinaigrette.

Although we will buy the octopus cooked, for my taste, it is always a little hard. Therefore, we will start the recipe by cooking it a little in the basket. We can also take the opportunity to use the varoma and cook potatoes, eggs or vegetables to use in other recipes. And, the best thing is that we can save the broth from the octopus cooking to make a delicious seafood rice. It works very well to store it in a glass jar in the fridge (it lasts 3 days) or freeze it for later use.

Octopus in vinaigrette

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Tasty octopus salad with vinaigrette and vegetables. Nutritious and healthy it is a perfect starter or dinner.

• Irene Arcas

• Recipe type: Fish
• Calories: 150
• Rations: 4

• Cooking time: 35M
• Total time: 35M

Ingredients

• 2 cooked octopus legs
• 1/2 green pepper
• 1/2 red pepper
• 1/2 sweet red chive (you can put French chives or white chives)
• 2 tablespoons sweet and sour grated carrot (sold in glass salad jars)
• 50 g of extra virgin olive oil
• 15 g of apple cider vinegar (or a vinegar that is not excessively strong)
• salt to taste

Preparation

1. We put in the glass 700 g of water with a pinch of salt, we place the basket and inside the legs of the octopus. We program 25 minutes, varoma temperature, speed 1. We check that the hardness is to our liking. We drain and let cool.

2. We rinse the glass and dry it well. Add the peppers and chives and blend 6 seconds, speed 5. We remove and reserve in a salad bowl.

3. Without washing the glass, add the oil, vinegar and salt to taste and emulsify 15 seconds, speed 4.

4. We cut the octopus into thin slices, we added to the salad bowl where we had the vegetables. Add the grated carrot and the vinaigrette that we have prepared. We stir well.

Notes

Although we can take it at the moment, it is richer if we let it rest for at least 2 hours so that the octopus takes more flavor.

TM21 equivalences

More information - octopus pastry meal