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🍽️ Tender Octopus Salad with Fennel and Pepper

429 kcal · 30 min · 4 servings

Ingredients

• 800 g ready-to-cook octopus
• 6 tbsp olive oil
• 500 ml white wine
• 200 ml white wine vinegar
• 6 black peppercorns
• salt
• 1 yellow bell pepper
• 1 red bell pepper
• 1 large fennel bulb
• 3 tbsp finely chopped parsley

Instructions

1. 1. Rinse the octopus and cut it into bite-sized cubes.
2. 2. Pour the olive oil into a pot and heat it over medium heat.
3. 3. Fry the octopus pieces in the hot oil on all sides until they are lightly browned.
4. 4. Deglaze the meat by carefully pouring the white wine into the pot.
5. 5. Add the vinegar and the whole peppercorns and stir briefly.
6. 6. Bring the liquid to a boil, cover the pot, and reduce the heat to low.
7. 7. Simmer the octopus on low heat for about 50 minutes until it is tender.
8. 8. Remove the pot from the heat and take out the octopus with a spoon.
9. 9. Wash the bell peppers thoroughly and halve them lengthwise.
10. 10. Remove the seeds and the white pith from the bell peppers.
11. 11. Cut the flesh of the peppers into small, even cubes.
12. 12. Peel the fennel bulb and rinse it under running water.
13. 13. Cut the fennel into small cubes as well, similar to the peppers.
14. 14. Season the cooled octopus to taste with salt.
15. 15. Add the fennel cubes and the pepper cubes to the octopus.
16. 16. Wash the fresh parsley, dry it, and chop it finely.
17. 17. Set the parsley aside until you are ready to mix everything.
18. 18. Mix the octopus, vegetables, and parsley together in a large bowl.
19. 19. Let the salad cool to room temperature before serving.
20. 20. Serve the salad with fresh white bread as a side dish.

Nutrition per serving

• kcal: 429
• Protein: 35 g · Fett/Fat: 17 g · Carbs: 10 g