Octopus, avocado and tomato salad, lime and coriander dressing

Octopus, avocado and tomato salad, lime and coriander dressing

By
From
Everyday Seafood
Serves
4 as a starter or light lunch

I love the texture of octopus, when it is cooked perfectly. In this salad the char from grilling it, combined with the smooth softness of the avocado, adds to the excitement. The double sucker species of octopus is the best one to use, as it cooks really well. Most of the time, octopus comes frozen but that’s not a bad thing. In fact, the freezing process helps to tenderise the meat. You could also make this salad with squid or cuttlefish.

Ingredients

Quantity Ingredient
1 octopus (double sucker species), about 1 kg (defrosted if frozen)
olive oil, for cooking
1 white onion, peeled and roughly chopped
4 garlic cloves, peeled and crushed
2 rosemary sprigs
1 lime, zest finely grated and juiced
100ml white wine
sea salt
freshly ground black pepper

For the salad

Quantity Ingredient
2 ripe avocados
20 cherry or baby plum tomatoes, halved
100g rocket leaves

For the lime and coriander dressing

Quantity Ingredient
150ml extra virgin olive oil
1 lime, zest grated and juiced
1 tablespoon dijon mustard
2 tablespoons chopped coriander

Method

  1. Heat a pan large enough to hold the octopus and add a drizzle of olive oil. When hot, add the onion, garlic, rosemary and lime zest. Sweat for 3 minutes, then add the octopus, wine and lime juice. Put the lid on the pan and simmer gently for 1 hour or until the octopus is tender. To check, insert a knife into one of the tentacles; it should cut through with ease. If not, continue to cook, checking every 10 minutes until it is ready.
  2. When the octopus is cooked, lift it out on a tray and leave until cool enough to handle. Cut off and reserve the tentacles. Slit open the main body and remove the ink sac, stomach and eyes carefully. Cut the meat into strips, thread onto a skewer and put to one side.
  3. Heat up a chargrill or barbecue. Meanwhile, halve, stone and peel the avocados, then cut into slices and place in a bowl with the tomatoes and mix gently.
  4. Oil the octopus pieces and tentacles and season with salt and pepper. Place both the skewered meat and tentacles on the chargrill or barbecue and cook for 5–6 minutes until the outside is caramelised and golden.
  5. Meanwhile, to make the dressing, whisk the ingredients together in a bowl and season with salt and pepper to taste.
  6. Remove the octopus from the skewers and add to the tomato and avocado with the tentacles. Add a few spoonfuls of dressing and toss gently, then add the rocket leaves and a pinch of salt. Share the salad equally between 4 plates and finish with another drizzle of dressing.
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