Are you looking for a delicious and light tasty seafood salad that is suitable for all seasons? It's here. Mediterranean Octopus & Potato Salad is a tasty and simple salad to serve for dinner with delicate octopus and delicate potatoes, fresh herb as well as olive oil. It's a delicious dish with an uplifting citrus twist. A favorite in the coastal Mediterranean kitchens and is a top pick in dishes for seafood that are nutritious fresh, refreshing and filled with character.
Why Do People Love This Recipe?
The Mediterranean Octopus and Potato Salad is an exceptional mix of sea and land which perfectly showcases the vibrant fresh, vibrant flavors of Mediterranean culinary. It's highly acclaimed for its healthy, light and satiating healthy salad suitable for summertime dinners or a prep-ahead seafood meal to serve at dinner parties. Additionally, it's an excellent option to make your guests feel special with an item that is delicious and is effortless to cook.
Ingredients List
- 1.5 pounds (700g) Octopus (cleaned fresh, frozen or cleaned)
- 4 medium-sized potato-like waxy (Yukon gold or red)
- 1/4 cup extra olive oil
- Juice from 1 lemon
- 2 tablespoons vinegar made from red wine
- Half small red onion very thinly cut
- 2 tablespoons chopped fresh parsley
- 1 tablespoon cut capers (optional)
- Salt and pepper according to your preference
- Optional: chopped garlic or chili flakes to give it a some crunch
.jpeg)
Timing
- Preparation Time: 15 minutes
- Cooking Duration: 45-60 minutes (depending on size of octopus)
- The Total Time is approximately 1hr 15 mins
Step-by-Step Instructions
Step 1: Prepare the Octopus
If you are using frozen octopus allow it to thaw over night. Wash it in cold water. In a large saucepan, bring salted water to the point of boiling and then lower to the lowest setting. Include the octopus, and cook for 45-60 minutes, until cooked. Examine by piercing the most thick portion of the tentacle.
Step 2: Cook the Potatoes
While the octopus is cooking, simmer the potato (whole and with skin on) within salted and saline water till tender around 15 to 20 minutes. Let them drain and cool. Peel off and slice into pieces that can be broken down.
Step 3: Slice the Octopus
When the octopus is soft and cool after cooling, slice the octopus into bite-sized pieces of about 1 inch chunks, or cut tentacles.
Step 4: Assemble the Salad
In a large bowl mix the octopus with potatoes, red onion sliced capsers, parsley, and octopus.
Step 5: Make the Dressing
In a small bowl combine citrus juice, olive oil the red wine vinegar and pepper. You can also add a pinch of chili flakes or minced garlic clove to add flavour.
Step 6: Toss & Marinate
Serve the dressing on the salad and mix gently. Allow it to sit at room temp for 15 to 20 minutes prior to serving, allowing flavors to mix.
.jpeg)
Nutritional Information (Per Serving - Approx. 1.5 cups)
- Calories: ~280
- Protein: 25g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 2g
- sodium: moderate to high (adjust by adding capers or salt)
Healthier Alternatives for the Recipe
- Lower sodium: Do not use capers, and instead use lemon zest to add the flavor.
- healthy fats Utilize less oil, or blend of olive oil with lemon juice.
- Boost Fiber: Mix chopped celery, cherry tomatoes or cooked green beans.
- Plant-based Alternative Alternate octopus using cooked chickpeas or marinated tofu for a fish-free alternative.
Serving Suggestions
- Serve chilled or warm served with crusty bread.
- It is great as a snack for a light main dish, as an appetizer, or as part of a tapas buffet.
- Mix with white wine (like Albarino or Sauvignon Blanc) to make an elegant Mediterranean match.
Common Mistakes to Avoid
- Cooking the octopus overcooking It must be soft and not firm. Cook at a low temperature and slowly.
- Do not let the salad dry marinating enhances the taste. Don't skip it.
- Overdressing Dressing gradually and you are able to include more dressing at a later time.
- The skipping of seasoning Octopus and potatoes require salt in order to shine.
Storing Tips for the Recipe
- Remaining food items can be stored in an airtight container and keep them in the refrigerator for up to three days.
- Consume within 24 hours to ensure freshness.
- Avoid freezing -- the texture may be damaged.
.jpeg)
Additional Tips or Alternatives
- Give it an Mediterranean flavor with olives and sun-dried tomatoes.
- If you want a more spicy flavor add a teaspoon of chili oil or harissa.
- Alternate potatoes with white beans to get a protein-rich alternative.
The Ultimate Easy Salad for Seafood Lovers
The Mediterranean Octopus & Potato Salad is a masterful combination of land and sea It's an straightforward salad that transforms good ingredients into something memorable. If you're a novice to recipe for seafood salads or are a veteran fish lover, this recipe salad is an straightforward recipe which is refreshing healthy, delicious, and stylish. It's perfect for meals on the week and gatherings for a celebration, this shows the fact that the seafood dishes can be simple as well as sophisticated.
FAQs
Do I have to cook the fish or canned Octopus?
It cuts the preparation time in half. Cleanse thoroughly and then warm prior to adding it to the salad.
How can I create a more satisfying salad?
Serve with hard-boiled eggs and cooked green beans, or chickpeas cooked.
Could I prepare this recipe in advance?
Yes! Make it up to a day ahead and then refrigerate. Cool to room temperature prior to serving.
Does this salad qualify as keto or low-carb?
It's not exactly as it appears because of the potato. Instead of potatoes, try cauliflower to make a lower-carb alternative.
What could I serve this salad?
It's delicious when served with grilled veggies, focaccia, and drinking a glass of wine white.