Description
Explore the flavours of a tender octopus salad with Sicilian flavours. You'll need blue prawns, potatoes, artichokes, olives, capers, orange, oil and herbs.
Ingredients
Units
Scale
- 450g (1lb) Octopus
- 120g (4oz) prawns with their eggs
- 1 medium citron, washed
- 2 medium potatoes
- 60g (2oz) olives, pitted and halved
- 2 medium globe artichokes, peeled and halved
- 15g (1 tbsp) capers, soaked in water
- 30ml (2 tbsp) extra virgin olive oil
- sea salt flakes
Instructions
- Wash the octopus. Place in a pot of salted and scented boiling water and simmer for 30-40 minutes. Drain and set aside.
- Shell the prawns but preserve the eggs in a separate container.
- Slice the citron in little cubes.
- Prepare a charcoal barbecue.
- Place the whole potatoes inside hot charcoals for 30 minutes.
- While the potatoes are cooking, season the artichokes with olive oil and salt and cook over charcoals with sliced orange.
- [Optional] Finish of the octopus on the barbecue to give it a smoky flavour.
- When the potatoes are cooked and cooled down, scoop the pulp out. Cut the octopus into bite-sized pieces.
- Assemble everything together and season with olive oil and salt flakes. Drizzle the blue prawn eggs on top and fresh herbs such as parsley.
Notes
- You can scent the water with lemon, garlic and bay leaves when cooking the octopus.
- In this recipe the prawns were so ridiculously fresh that they were eaten raw. If you can't get hold of super fresh prawns, grill them on the barbecue along with the octopus and serve them cooked.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Sicilian
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 1.9 g
- Sodium: 456 mg
- Fat: 12.7 g
- Saturated Fat: 1.3 g
- Carbohydrates: 32 g
- Fiber: 7.6 g
- Protein: 26.3 g