Best 2 Baby Octopus Salad Recipes
Indulge in a culinary adventure with our baby octopus salad, a harmonious blend of flavors and textures. This delightful dish features tender baby octopus, carefully cooked to retain its delicate texture, and tossed in a vibrant dressing that tantalizes the taste buds. Accompanying the baby octopus are an array of complementary ingredients, including crisp bell peppers, refreshing cucumber, succulent cherry tomatoes, and a medley of herbs that add a burst of freshness. The salad is completed with a zesty lemon-tahini dressing, bringing together all the elements into a symphony of flavors.
In addition to the main baby octopus salad recipe, we also offer variations to suit different preferences and dietary needs. For those who prefer a spicy kick, our spicy baby octopus salad incorporates a fiery chili-based dressing that adds an extra layer of heat. If you're looking for a lighter option, our Mediterranean baby octopus salad features a tangy dressing made with fresh herbs, olive oil, and lemon juice. And for those with dietary restrictions, our gluten-free baby octopus salad provides a delicious alternative without compromising on taste or texture.
No matter which recipe you choose, our baby octopus salad is sure to impress your taste buds and leave you craving more. So gather your ingredients, prepare your palate, and embark on a culinary journey with our baby octopus salad extravaganza!
BABY OCTOPUS SALAD
Categories Salad Fish Shellfish Appetizer Quick & Easy Low/No Sugar Graduation Seafood Octopus Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings (as part of antipasti)
Number Of Ingredients 7
Steps:
- Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
- Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
- Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.
BABY OCTOPUS AND SQUID WITH BABY BOK CHOY - SALAD
Baby bok choy comes in a variety of sizes, so the amount you use will really depend on what is available. Serving size will depend on whether you make this as a side or main dish. Red pepper sauce: go towards flavorful rather than simply merely HOT. Rice vinegar is NOT sushi vinegar, the latter has sugar. As with most of my recipes, ingredient quantities are approximate. I can see adding drained capers and/or toasted pine nuts at the end in a future rendition of this... Prep time includes marinating time.
Provided by Diann is Cooking
Categories Octopus
Time 5h21m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- boil and then simmer the octopus and the de-stemmed shitakes in the mixture of water and wine for 15-20 minutes, or until the octopus is tender.
- Add the squid, and do a high simmer for no more than one minute. Do NOT overcook! Gets tough and nasty.
- Drain into colander and run cold water over the octopods and shrooms in the colander to stop the cooking process.
- Cut the octopus and the squid into smaller bite size pieces. Leave the shitake mushroom caps whole unless they are truly enormous.
- Place drained items into a bowl, then add everything else except bok choy and shallot.
- Marinate at least 4 hours, or overnight.
- Immediately before serving, layer out your leaves of bok choy, along with the shallot. Drain the seafood marinate of excess liquid, then ladle this atop the bok choy/shallot layer.
- Alternatively, chop the bok choy and shallot into smaller pieces, and put the drained seafood mixture in the same serving dish, and toss.
Nutrition Facts : Calories 293.5, Fat 9.5, SaturatedFat 1.6, Cholesterol 249.1, Sodium 405.7, Carbohydrate 9.6, Fiber 0.8, Sugar 0.9, Protein 35.5
Tips:
- Choose fresh, tender baby octopus. Look for bright red or pink octopus with firm, plump flesh. Avoid any that are slimy or have a strong odor.
- Clean the baby octopus thoroughly. Remove the head, eyes, and beak. Cut off the tentacles just below the eyes. Rinse the octopus well under cold running water.
- Boil the baby octopus until tender. Bring a large pot of salted water to a boil. Add the octopus and cook for 3-4 minutes, or until the flesh is opaque and tender. Drain the octopus and let it cool slightly.
- Slice the baby octopus and marinate it. Cut the octopus into thin slices. Combine the octopus with the marinade ingredients in a bowl. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Assemble the salad. Combine the marinated octopus with the remaining salad ingredients in a bowl. Toss to coat. Serve immediately.
Conclusion:
Baby octopus salad is a delicious and versatile dish that can be enjoyed as an appetizer or main course. It is a great way to use up leftover octopus, and it is also a good source of protein and omega-3 fatty acids. With its bright flavors and textures, baby octopus salad is sure to be a hit at your next party or gathering.
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