msc_ecolabel

Octopus salad

Prep Time 5 mins
Cooking Time 60 mins
Serves 4
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen MSC ambassador and sustainable seafood chef

400 g/14 oz octopus tentacles, rinsed
1 celery stick, finely chopped
1 bay leaf
1 tbsp extra virgin olive oil
1 tbsp black olives, pitted
200 g/7 oz ‘Christmas grapes’ tomatoes (or another variety of cherry tomato), quartered
Handful of flat-leaf parsley,
Finely chopped
Salt and pepper
  1. Fill a saucepan with plenty of cold water and add a pinch of salt, the octopus tentacles, celery and bay leaf. Bring to the boil and simmer for 30 minutes. Remove from the heat and leave the octopus in the water for a further 30 minutes. Drain the octopus and celery from the pan.
  2. Skin the octopus and cut into pieces. Leave to cool until lukewarm, reserving the celery.
  3. Put the octopus in a bowl with the olive oil, olives, tomatoes, reserved celery and parsley. Season with salt and pepper and mix well.
  4. Spoon the salad onto a serving platter and accompany with good country bread.

Ingredients

Method

400 g/14 oz octopus tentacles, rinsed
1 celery stick, finely chopped
1 bay leaf
1 tbsp extra virgin olive oil
1 tbsp black olives, pitted
200 g/7 oz ‘Christmas grapes’ tomatoes (or another variety of cherry tomato), quartered
Handful of flat-leaf parsley,
Finely chopped
Salt and pepper
  1. Fill a saucepan with plenty of cold water and add a pinch of salt, the octopus tentacles, celery and bay leaf. Bring to the boil and simmer for 30 minutes. Remove from the heat and leave the octopus in the water for a further 30 minutes. Drain the octopus and celery from the pan.
  2. Skin the octopus and cut into pieces. Leave to cool until lukewarm, reserving the celery.
  3. Put the octopus in a bowl with the olive oil, olives, tomatoes, reserved celery and parsley. Season with salt and pepper and mix well.
  4. Spoon the salad onto a serving platter and accompany with good country bread.
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