Recipe Tip: Warm Octopus Salad
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Severin Corti demonstrates how to master octopus cookery.
- 1 kgfrozen or fresh octopus (defrosted)
- 6 tablespoonolive oil
- 2 clove(s)garlic, peeled
- 1 bunch(es)parsley
- 1 sprig(s)oregano
- 1bay leaf
- 3 stalk(s)celery
- black pepper, freshly ground
Step 1Bring a large pot of water to a boil with bay leaf and a clove of garlic, but do not salt it.
Step 2Lower the octopus into it and simmer very gently over a low heat until tender. Ensure that the entire fish is covered with water. This can take half an hour to a whole hour depending on the size.
Step 3Cut the celery into pieces about 1-1.5 cm thick. Coarsely chop the parsley, finely chop the oregano and very finely chop the garlic.
Step 4Mix everything with the olive oil and the juice of one lemon in a bowl. Lift the octopus out of the cooking water, cut into small, bite-sized pieces (2-3cm) and mix with the dressing. Generously season with salt and pepper and let rest for ten minutes.
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