Octopus with Arugula Salad

A Mediterranean dish considered a true delicacy. You can enjoy this exquisite cold appetizer at home.

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Octopus, cooked

  • 3 pieces Tomato, red

  • 2 piece Juice, lemon

  • 150 g Arugula

  • 1 piece Spices, bay (leaves)

  • 2 spoons Oil, olive

  • 2 teaspoons Salt, table

  • 5 pieces Spices, pepper, white

  • 2 spoons Parsley, fresh

Steps

  1. Wash the octopus and pat it dry. Prepare a pot for cooking the octopus – there should be enough water to fully cover it. First, bring the water to a boil (without salt), then add the octopus, a bay leaf, peppercorns, and a wine cork. Cook over moderate heat for 30 minutes.

  2. After 30 minutes of cooking, add a teaspoon of salt to the octopus, stir, remove the pot from the heat, and cover with a lid. Let the octopus sit in the hot water (do not uncover) for another hour and a half.

  3. Wash and dry the tomatoes and arugula. Cut the tomatoes into quarters and chop the larger arugula leaves.

  4. Drain the octopus, clean it, cut it into pieces, and place it in a bowl. Add the tomatoes, arugula, parsley, salt, and pepper. Mix well and drizzle with lemon juice and olive oil.

  5. Place in the refrigerator and let it sit for another hour so the flavors can meld. Serve.

Nutrition Information (Per 100g)

  • Calories: 121.84 kcal
  • Fat: 2.48 g
    • Saturated Fat: 0.12 g
  • Carbohydrates: 4.08 g
    • Sugars: 0.68 g
  • Protein: 18.19 g
  • Fiber: 0.37 g

Advice

To make the octopus more tender, add a wine cork (an old trick), which also serves as an indicator of when its cooked. Thin octopus tentacles do not need to be peeled, but older octopus should be peeled. To enhance the flavor, you can add a deciliter of white wine to the cooking water.