Octopus salad with fresh black-eyed peas

seafoodLovers
Prep-time Bake-time
20 min 40 min
Difficulty
Servings
4 people

INGREDIENTS

  • 1 foodhaus large octapus
  • 1 cup white wine
  • 1 cup foodhaus onions in cubes
  • 2 bay leaves
  • ½ tsp Maldon pepper
  • 1 tsp Maldon salt
For the dressing:
  • 1 cup Chorio extra virgin olive oil
  • 2 Juice of 2 limes
  • 1 tsp Epic Spice fish seasoning
  • 1 tsp Maldon smoked salt
  • 1 tsp Maldon ground pepper
For the salad:
  • 2 cups foodhaus fresh black-eyed peas
  • 1 cup Ardo sliced mixed peppers, cut in cubes
  • 2 tbsp Ardo spring onions
  • 1 Fresh coriander leaves

METHOD

1. Let the octopus thaw overnight, without adding any water.

2. The day after, rinse and put it in a big pot with the wine, the onion, the bay leaves and the peppercorns.

3. Add water until covered and boil with the lid on for about 1 hour, until the octopus is soft and cuts easily.

4. Cut the tentacles and the head of the octopus into pieces.

5. Mix all the ingredients for the dressing and beat well until they set.

6. Pour the dressing over the octopus and set it aside until the rest of the ingredients are ready.

7. Boil water with 1 tbsp salt in a saucepan and add the black-eyed peas.

8. Bring to boil and lower the heat. Using a slotted spoon, remove the foam that will arise to the surface. Cover the pot and simmer for about 35-40 minutes.

9. Let them cool a bit and add them to the octopus together with the colourful peppers, the spring onions and the fresh coriander leaves. Mix well to cover all the ingredients with the dressing. Taste and season according to taste.

NUTRITIONAL INFORMATION

Energy
545 cal

Fat
51.5g

66%
Sat. fat
7.2g

36%
Carbs
21.3g

8%
Sugar
0.3g

Protein
6.5g