octopus salad

Salad octopus aioli sauce

9 Mar 2024 | 0 comments

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A recipe that has been requested and that I love! I'm absolutely a fan of octopus and in particular the octopus salad aioli sauce !

Freezing, cleaning and cooking octopus

Whatever the recipe, these steps are not to be overlooked.


When I was young and we had octopus, which was quite common, the first mission was to beat him with a wooden bat in order to soften well. Today, it's easier, just freeze it 48 hours before!


If you buy a octopus in your home fishIt's probably with pleasure that the latter will clean it up. But if you fished in our Mediterranean rocks and that you bought live at l‘fisherman's boat arrivesYou're gonna have to take care of yourself!

After having thawed gently, it must first be rinsed well.

In the centre tentacles, you can feel something hard, it's the beak. We try to push it out with our fingers or by helping with a spoon.

Then you have to empty your head. It is then necessary to hold both parts and pull gently to separate the bowels from the head. Remove also eyes and eyes Ink pockets with a lot of precautions!

Rinse it again and scratch it in shower octopus with the blade of a knife so as to remove this thin skin that covers it. This avoids octopus, according to the cooking, retract and harden. It will be much more tender.


Boil a large pot of salt water to make a short broth. Put a onion, a garnished bouquet, 3 cloves of garlic, crushed pepper, fennel, coriander seedsAnd what you think is wise for taste! Let boil for 20 minutes.

Dive the octopus into the short broth cook with small simmers between 40 and 60 minutes, depending on the size of the octopus.

The octopus is ready when the blade of a fine knife pierces it easily.

The recipe

Ingredients for 4 people

Octopus salad

  • 1 kg octopus
  • 4 firm potatoes
  • 1/2 Lemon confit
  • 1 lemon juice
  • 2 cloves of garlic
  • 1 red onion
  • 2 Lettuce hearts
  • 1 handle of cherry tomatoes
  • Olive oil
  • Some pink berries
  • Salt, pepper

Aioli Sauce

  • 4 egg yolks at room temperature
  • 300 ml oil (for my part, I mix rapeseed and olive oil)
  • salt
  • 3 cloves of garlic (or more!)
  • 1 pinch of Espelette pepper

Preparation (approximately 45 minutes)

Clean up potatoes and cook in salted water, cold start. When water mud, count about 25 minutes. Plant a knife in a potato for cooking. Peel them hot and set aside in the refrigerator.

Cut the octopus into small pieces.

Cut all vegetables and lemon finely confit. Slice the potatoes into slices or from.

In a salad bowl, put salad, tomatoes, potatoes, chopped garlic, onion, tomatoes and finally the octopus and lemon candied. Stir some pink berries and add them.

Season with olive oil and lemon.

Crushing the cloves for garlicaioli.

In the robot bowl, or in a bowl with a whip (electric or manual!), put the egg yolks and salt. Start beating gently by integrating the oil into the net. Increase the speed gradually and do not stop beating at maximum speed while continuing to pour the oil net.

When mayonnaise took, inserting garlic without stopping whipping. Spic end with a pinch of Espelette pepper.

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Cathy Rosi

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