Octopus, broad bean, yogurt and vanilla
Side Dishes from Italy - Puglia
1 hour 30 minutes
translated by Italian with
The octopus salad is a classic recipe that never goes out of fashion and that guarantees a success of 10 and praise for all lovers of seafood!
To prepare the octopus salad, start by cleaning the octopus: rinse it under running water, transfer it to a clean, dry dish towel and pat dry with kitchen paper.
Put it on a cutting board and with a knife cut the bag at eye level to eliminate them; also eliminate the beak, then hang the meat beating with a hammer or a meat mallet.
Rinse the octopus again under cold running water and remove the entrails from the bag by washing it carefully inside; wash and rub with your hands head and tentacles to remove as much as possible the patina that covers them.
Now peel the carrot, then cut it into coarse pieces together with the celery.
Place a large pot with water on the heat; pour the vegetables, bay leaves, garlic and add salt and pepper.
When the water has touched the boil, to curl the tips of the octopus tentacles, immerse the tentacles in the boiling water then let them re-emerge and continue like this 4-5 times.
Then immerse the octopus in the pot and cook over very low heat for 30-35 minutes (about 20 minutes for every 500 g of octopus), covering with a lid.
While cooking, with a slotted spoon you can remove the residues and foam that are created on the surface from the cooking water.
Before draining it, stick the meat with the prongs of a fork to check the cooking. When it is ready, drain it and place it in a bowl with water and ice to block the cooking.
Transfer it to a cutting board, then cut it into small pieces and place it in a bowl.
Now prepare the sauce: squeeze a lemon and finely chop the parsley. Add the lemon juice and the chopped parsley to the octopus.
Season with olive oil, season with salt and pepper, then mix everything with a spoon. You can serve your salad!