Octopus Salad with Spring Onions and Peppers

Octopus Salad with Spring Onions and Peppers


Ingredients

Pulpo vinagreta:

450–500g cooked octopus
Half a red onion (about 75g)
75g piece (about 1/2) seeded
Red pepper
75g piece (about 1/2) seeded
Green pepper
1 bunch spring onions, trimmed and thickly sliced on the diagonal
3 Tbs red wine vinegar
120mL extra virgin olive oil
1 garlic clove, very finely chopped
Salt and freshly ground black pepper
Crusty fresh bread, to serve

Method

Cut the octopus into bite-sized pieces: The tentacles into slices about 7mm–8mm thick, and the head into similar-sized pieces.

Cut the red onion lengthways into arc-shaped slices. Cut the red and green pepper lengthways into slices then across into small chunky pieces. Put the octopus into a large mixing bowl with the red onion, peppers and spring onions.

Whisk the vinegar, oil, garlic, 1 teaspoon of salt and some pepper together in a small bowl, pour over the octopus and vegetables and stir together well. Serve with some crusty fresh bread.

Notes from the author in 'Rick Stein's Spain':

I had this as a first course in a very everyday sort of restaurant in the fishing village of Santoña, near Laredo in Cantabria. I love going into somewhere you’d never find in a food guide where the food is simple, local stuff. I also find this sort of restaurant in northern Spain quite charming because they are decorated, or rather over-decorated, in a style that suits the whims of the owners.

In this case the owner was obviously a massive fan of hunting. There were pictures of shooting and fishing on every wall, guns everywhere, stuff ed heads, and trophies all over the place. This salad made with just a few local ingredients – red and green peppers, spring and red onions, a little garlic and olive oil – seemed entirely appropriate and rather a good way of serving sliced octopus.


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