Amalfi Style Octopus & Squid Salad Tarifi

Malzemeler

• 1 (3-4 Pound) Octopus, 4 Medium Potatoes, Peeled & Diced, 1 Pound Calamari, Cleaned & Cut Into Rings (See Notes Above), 1 Pound Ripe Plum Tomatoes, Diced, 3/4 Cup Diced Celery, 1/3 Cup Drained Taggiasca Olives (Or Kalamata), 2 Tablespoons Rinsed Salted Capers, 1/2 Cup Fresh Parsley Leaves. Dressing: Juice From 2 Lemons, 1/2 Cup Olive Oil, Salt & Pepper

Hazırlanışı

1. In a large pot, place the octopus, and cover with water by 1 inch Bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.) Cover the pot and let sit for 2 hours. Remove the octopus, and cool to room temperature. Cut the octopus into bite sized pieces. Place the potatoes in a pot of lightly salted water and bring to a boil. Cook the potatoes until tender, about 12 minutes. Use a slotted spoon to remove the potatoes to a colander to cool. Place the squid in the pot the potatoes were cooked in, and cook just for 1 1/2 to 2 minutes or until tender. Drain and set aside to cool. Once everything has cooled, place the octopus, squid, potatoes, tomatoes, celery, olives, capers, and parsley in a large bowl. Use a large spoon to gently mix. Squeeze the juice from the lemons over the salad, then drizzle with the olive oil. Season well with salt and pepper, then gently turn to mix well. Taste the salad and adjust dressing as needed. Refrigerate salad until ready to serve, mixing welts before serving.

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