octopus

Octopus Salad 2 ways: with Lime and Coriander or Capers and Basil

I hate conventions. I hate fixed ideas and rigid rules. And regarding food even worse. Why does the traditional octopus cold salad must always be seasoned with green sauce? The octopus has a fantastic flavor and can handle bolder flavors .. who says that there are rules for it?
Half took good olive oil, lime juice, chilli and coriander! Fabulous! The rest was married with olive oil as well, but also capers, basil and mustard.

 

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INGREDIENTS:
1 large octopus (1.5 kg)
1 onion
1 head of garlic
1 Bunch of coriander
1 tbsp of Capers
1 Lime
1 cup of tea of Virgin Olive Oil
Salt and pepper qs
1 Chilli
1 tsp Mustard
1 Bunch of basil

In a pressure cooker put the octopus properly cleaned, with the peeled onion and a whole garlic head (do not add any liquid).
Close the pan and let ir cook slowly for 1 hour, checking if it is tender in the end.
Let it cool and cut into pieces.
Divide by 2 cups.
Divide the olive oil on both.
Season both with salt and pepper.
In one place the capers, mustard and chopped basil. Mix and serve chilled.
In another place the coriander , sliced ​​chilli and lime juice. Mix and serve chilled.

Fried Octopus

TIME: 1h o cook the octopus + 20 min
SERVES: 4

INGREDIENTS:
1 Octopus (1.5 Kg)
Oil for frying
Wheat flour
2 eggs
Salt and Pepper
1 onion
1 Head of Garlic
1 bay leaf
1 Chilli
Mayonnaise

In a pressure cooker put the octopus properly cleaned, with the peeled onion, bay leaf, chilli and a whole garlic head (do not add any liquid).
Cook for 1 hour, checking if it’s tender.
Clean the tentacles (let alone the central part), and cut into pieces.
Beat the eggs with salt and pepper, and pass the pieces of octopus per egg and then flour.
Fry in hot oil until golden brown and let them drain on paper towels.
Serve warm with mayonnaise.