Octopus salad: the Calabrian recipe
Octopus salad is a tasty and easy to make recipe. With its intense Mediterranean flavor, this Calabrian version is ideal as an appetizer or main course.
Advice for a quick and light lunch? Serve the octopus salad accompanied by wholemeal croutons just soaked and seasoned with a drizzle of good olive oil: success is guaranteed!
Ingredients for 4 people
- 1 kg of octopus
- 210 g of aubergines in oil
- 12 Taggiasca olives
- 2 tablespoons of capers
- Cherry tomatoes
- Crushed chili
- Black pepper
How to make the Calabrian octopus salad
Clean the octopus removing the eyes, the "beak" and the bladder. Wash carefully under cold running water and cook in slightly salted boiling water. Cooking should be done in a covered container and over very low heat for about half an hour, until the octopus becomes tender. Let it cool in its water and then drain it.
Strip it, cut it into pieces and add it to the aubergines. Add the capers to the octopus, together with the olives, tomatoes, basil leaves and crushed chili. Sprinkle with freshly ground pepper and serve together with a white wine with a citrus aftertaste.