Gluten free healthy and tasty low carb octopus recipe – octopus salad with lemon – oil sauce. How to cook octopus? Octopus salad with spices and sauce of lemon and olive oil – a quick recipe of Mediterranean cuisine, which will appeal to all lovers of seafood dishes. You can cook an octopus as a warm salad, or serve as a cold appetizer. Try spaghetti with octopus and cherry tomatoes.


OCTOPUS SALAD WITH LEMON

Ingredients ( 2 servings)

  • 2 Mini Octopuses (2 x 250 g)
  • 1 Carrot
  • 1 Onion
  • 1 Celery Branch
  • 1 Lemon
  • 1 Garlic Clove
  • 1 small Parsley bunch
  • 50 ml Olive Oil
  • 2 Bay leaf
  • Pepper Mixture
  • Salt

INSTRUCTIONS

Remove beak and eyes. Turn and clean the head.
Rinse thoroughly under running water, pay special attention to the suction cups on the tentacles, they have a lot of sand.

Peel the carrot, garlic and onion. Cut the onion in half. Wash the celery. Put them all in a saucepan with water, add bay leaf and peppercorns mixture (slightly crush the pepper with a knife blade), bring water to a boil.

Dip the tentacles of the octopus in the boiling water for 4-5 times. They will twist into spirals. It does not change their taste, but they will become more beautiful. Then dip the octopus completely into the water. Repeat for the second octopus. Cook for 12 minutes.

Add salt a couple of minutes before the end of cooking . Check the readiness: the meat should be easily pierced with a fork. Cut the octopuses, separating the head and cutting it lengthwise. Split the tentacles with a knife.

Squeeze the lemon juice. Finely chop the garlic and parsley. Mix the lemon juice with olive oil. Add salt and pepper and beat the sauce. Add parsley and garlic, mix well. Serve octopuses with the sauce.

Chef’s tips:

  • If you want to make the sauce more delicate, do not chop the garlic clove, but cut it in half and place in olive oil for 15 minutes. The oil will flavored, then remove the garlic. Use this oil for making sauce.
  • You can add a couple of tablespoons of vinegar to the boiling water, which will give to the octopuses a beautiful reddish tint.
low carb salad with octopus
Octopus Salad with Lemon Sauce
    Octopus salad with spices and sauce of lemon and olive oil - a quick recipe of Mediterranean cuisine

    Octopus Salad with Lemon Sauce

    Servings: 2

Ingredients

  • 2 Mini Octopuses (2 x 250 g)
  • 1 Carrot
  • 1 Onion
  • 1 Celery Branch
  • 1 Lemon
  • 1 Garlic Clove
  • Parsley
  • 50 ml Olive Oil
  • 2 Bay leaf
  • Pepper Mixture
  • Salt

Instructions

  1. Remove beak and eyes. Turn and clean the head. Rinse thoroughly under running water.
  2. Peel the carrot, garlic and onion. Cut the onion in half. Wash the celery. Put them all in a saucepan with water, add bay leaf and peppercorns mixture (slightly crush the pepper with a knife blade), bring water to a boil. Dip the tentacles of the octopus in the boiling water for 4-5 times. Then dip the octopus completely into the water. Repeat for the second octopus. Cook for 12 minutes. A couple of minutes before the end of cooking add salt. Check the readiness: the meat should be easily pierced with a fork. Cut octopuses, separating the head and cutting it lengthwise. Split the tentacles with a knife.
  3. Squeeze the lemon juice. Finely chop the garlic and parsley. Mix lemon juice with olive oil. Add salt and pepper and beat the sauce. Add parsley and garlic, mix well. Serve the octopuses with sauce.
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