Salad with squid
14. July 2012
It is the flavor, aroma and atmosphere of the Mediterranean for me. Variety of octopus salad is countless, no less, this one belongs to my favorites. Every time I prepare him at home, I will remind you of the Andalusian tapas or the Balkans, and both of these places have grown to my heart. Another reason I like to cook an octopus is that my daughter loves her very much. For the first time, I tried the Mauritian version with aubergine, which was also excellent, it was not a salad, but a warm process, which I can fine-tune up, you can find it here ...)
And where to get fresh squid, again I can only recommend fresh fish and macro. You are easy to find, after the date of capture and origin, they have turn ...
Postup
1. Wash the octopuses, clean them, place them on each tentacle and cook in about 0.5 l of salted water to which you add 200 ml of vinegar. Boil until it is soft. It can take approximately 40-50 minutes.
2. Meanwhile, heat the tomatoes with hot water to easily remove the peel. Remove the peel off to pieces of approximately 1.5 centimeters and place in a salad bowl. Add zucchini cut into small cubes, celery celery on thin slices and parsley.
3. Cut the cooked tentacles into centimeters, add to the vegetables, season with salt, pepper, oil, and acidify with lemon.
4. Serve a salad at this time, when it is still lukewarm or chilled with a bit of focusing or baguettes.
5. As an appetizer this amount will be enough for 6 people, as a main meal for 2-3 persons.
