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🥗 Spicy Octopus and Vegetable Salad

302 kcal · 30 min · 4 servings

Ingredients

• 3 sprigs thyme
• 750 g octopus (1 octopus)
• 5 tbsp white wine vinegar
• salt
• 3 bay leaves
• 400 g bell peppers (1 red, 1 yellow, 2 bell peppers)
• 100 g red onion (2 red onions)
• 100 g celery stalks (1 stalk)
• 1 green chili pepper
• 1 bunch coriander
• 2 limes
• 4 tbsp rapeseed oil
• 1 tsp ground cumin
• pepper

Instructions

1. 1. Rinse the thyme sprigs under running water.
2. 2. Rinse the octopus under cold water and place it in a pot.
3. 3. Pour in enough water to completely cover the octopus.
4. 4. Add vinegar and lightly salt the water.
5. 5. Bring the liquid to a boil.
6. 6. Skim off the rising foam with a slotted spoon.
7. 7. Add the bay leaves and thyme to the pot.
8. 8. Simmer the octopus over medium heat for about 45 to 50 minutes.
9. 9. Check for doneness: The meat should slide off the knife easily when you pierce it.
10. 10. Remove the octopus from the broth and let it cool for about 30 minutes.
11. 11. Cut the bell peppers into quarters and remove the core.
12. 12. Wash the pepper pieces and cut them into 5-millimeter cubes.
13. 13. Peel the onions and halve them.
14. 14. Cut the onion halves into thin strips.
15. 15. Wash the celery and remove the fibrous strings.
16. 16. Cut the celery into thin strips.
17. 17. Halve the chili pepper and remove the inside.
18. 18. Wash the chili and chop it finely.
19. 19. Cut the tentacles off the octopus body.
20. 20. Slice the tentacles into 5-millimeter thick rounds.
21. 21. Cut the octopus body into 5-millimeter thick strips.
22. 22. Wash the cilantro and shake it dry.
23. 23. Pluck the cilantro leaves and set aside about 1 teaspoon for garnish.
24. 24. Finely chop the remaining cilantro.
25. 25. Mix the chopped cilantro, vegetables, and octopus pieces in a bowl.
26. 26. Halve the limes and squeeze out the juice.
27. 27. Add 4 tablespoons of lime juice, oil, cumin, salt, and pepper to the salad.
28. 28. Mix the ingredients thoroughly.
29. 29. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
30. 30. Serve the salad garnished with the reserved cilantro.

Nutrition per serving

• kcal: 302
• Protein: 36 g · Fett/Fat: 12 g · Carbs: 10 g