Looking for a new healthy kick to your salad? Jen's octopus recipe might be just what you were looking for! BC octopus is naturally low in fat and offers an abundance of nutrients.
1 kg octopus
2 pieces bay leaf
1 stick celery, rough chopped
1 carrot, rough chopped
1 onion, rough chopped
1 clove garlic, halved
1 lb clams
2 cups white wine
To make the salad:
1 tbsp onion, diced
To cook octopus
1. Make an incision at the base of the head; remove the beak and the eyes.
2. Drain liquid in a strainer.
3. Combine celery, carrots, bay leaves, onion, garlic, and vinegar in a pot. Add enough water to fill the pot and bring to a boil. Season with salt.
4. Simmer at low heat for 40 minutes. You can check if the octopus is done by pricking it with a fork. If the meat is not yet tender, cook it for longer.
5. Turn heat off and let octopus cool down in its own liquid.
6. Pour white wine into a separate saucepan and boil until it simmers. Add clams into pan and cook until they have opened up on their own. Set clams aside and let cool. Reserve ¼ cup of broth to dress the salad.
7. After the octopus has cooled down, cut into bite-sized chunks and assemble your salad. Combine cherry tomatoes, cucumber, salad greens and your onion in a large bowl. Drizzle with olive oil, sprinkle with Maldon salt to taste, and toss lightly. Add clams and octopus on top and drizzle clam broth over the salad to taste.