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Octopus salad
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 545
  • Fat about 24g
  • Carbohydrates about 29g
  • Protein about 51g
This is needed
This is needed for 4 people
To cook the octopus
  • 2 tbsp coarse sea salt
  • 1 octopus (approx. 1.5 kg)
  • 2 dl white wine vinegar
  • 2.5 litres water
  • 1 onions, skin left on, cut in half
  • 2 bay leaf
To fry the octopus
  • 0.5 tsp salt
  • a little pepper
  • oil for frying
Salad
  • 3 tbsp lemon juice
  • salted water, boiling
  • 350 g waxy potatoes, cut into 3 cm pieces
  • 0.5 tsp salt
  • 4 tbsp olive oil
  • 1 tin white beans (e.g. cannellini, rinsed, drained)
  • 250 g cherry tomatoes, cut in half
  • 1 tbsp capers, rinsed, drained
  • 3 tbsp flat-leaf parsley, roughly chopped
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And that's how it's done
And that's how it's done
To cook the octopus
Rub the salt into the octopus, rinse well under running water. Bring the water and vinegar to the boil along with the onion and bay leaf. Add the octopus, leave to infuse just below the boil for approx. 1½ hrs. Remove, allow to cool slightly. Rub off the skin with paper towels.
To fry the octopus
Cut the octopus into approx. 4 cm pieces. Heat the oil in a non-stick frying pan. Brown the octopus in batches for approx. 8 mins. per batch, remove from the heat, season.
Salad
Cook the potatoes in boiling salted water for approx. 10 mins. until just soft, drain. Mix the lemon juice, oil and salt in a bowl. Add the octopus and potatoes along with all the remaining ingredients, mix.

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