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🍽️ Octopus Salad with Celery

157 kcal · 30 min · 4 servings

Ingredients

• 1 octopus (kitchen-ready; approx. 600 g)
• 75 ml white wine vinegar
• salt
• 1 sprig rosemary
• 4 sprigs thyme
• 1 stalk parsley
• 2 stalks celery
• 2 garlic cloves
• 4 tbsp lemon juice
• 6 tbsp olive oil
• 2 tbsp freshly chopped parsley
• pepper

Instructions

1. 1. Rinse the octopus thoroughly.
2. 2. Place the octopus in a pot.
3. 3. Add 2 liters of water.
4. 4. Add one tablespoon of salt.
5. 5. Add some vinegar.
6. 6. Bring the mixture to a boil.
7. 7. Reduce the heat to low.
8. 8. Cover the pot halfway.
9. 9. Simmer the octopus for about 1 to 1.5 hours.
10. 10. Wash the herbs.
11. 11. Shake the herbs dry.
12. 12. Add the herbs to the octopus during the last 15 minutes.
13. 13. Pierce the meat with a fork.
14. 14. Check if the fork pulls out easily.
15. 15. Let the octopus cool down in the cooking liquid.
16. 16. Wash the celery.
17. 17. Remove the tough fibers and ends from the celery.
18. 18. Slice the celery.
19. 19. Bring salted water to a boil.
20. 20. Add the celery slices to the boiling water for 3 minutes.
21. 21. Drain the water.
22. 22. Shock the celery with cold water.
23. 23. Let the celery drain.
24. 24. Peel the garlic.
25. 25. Finely chop the garlic.
26. 26. Place the garlic in a bowl.
27. 27. Add the lemon juice.
28. 28. Add some of the cooking liquid.
29. 29. Add the celery.
30. 30. Add the oil.
31. 31. Mix all ingredients well.
32. 32. Season with salt and pepper.
33. 33. Cut the octopus into bite-sized pieces.
34. 34. Add the octopus pieces to the marinade.
35. 35. Let the salad marinate for at least 2 hours.
36. 36. Taste the marinade again.
37. 37. Serve the salad.

Nutrition per serving

• kcal: 157
• Protein: 3 g · Fett/Fat: 15 g · Carbs: 2 g