Octopus Salad with Fennel and Orange

Today here you are a light and very tasty recipe: the Octopus Salad with Fennel and Orange. Excellent pairing with sweet oranges, which pleasantly contrasts with the delicate taste of the fennel and with the more decisive octopus one. Ideal as an appetizer or as a side dish, light and very simple to prepare.

Let’s see how to make Octopus Salad with Fennel and Orange recipe! So let’s get started.

Other tasty recipes: Mushrooms Celery Parmesan and Walnuts Salad, Mushrooms Sausage and Cheese BundlesPuff Pastry with cream Cheese Cherry Tomatoes and SalmonSunflower appetizer recipeSmoked Salmon PinwheelsSauteed mushroomsInsalata russa

Octopus Salad with Fennel and Orange

Video recipe of the day

  • DifficultyVery easy
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time1 Hour
  • Serving2
  • Cooking methodStove
  • CuisineItalian

Ingredients

1 pound octopus (18oz 500g)
1/2 lemon (to add to the pot where you cook the octopus)
1 fennel
1 orange
1/2 lemon (juice)
q.s. parsley
extra-virgin olive oil
salt (to taste)
pepper (to taste)

Tools

Steps

Octopus Salad with Fennel and Orange recipe is easy to make.

First, cook the octopus (I had 2 small octopuses).

Heat the water in a saucepan, when it comes to a boil, add salt, dip and remove the octopus from the water 3-4 times to make it curl.

Then, leave it in the water, add half a lemon and cook for at least 1 hour.

Cooking time depends on the size of the octopus. If it is small it may take only 40 – 45 minutes. In any case, check the cooking with a fork: when the meat yields under pressure, it will be ready.

Once cooked, let it cool in the cooking water.

While the octopus cools, prepare the other ingredients: wash the fennel, cut the stems up to the base.

Slice it thinly and add it to the orange cut into small pieces.

Season with salt, a pinch of pepper and extra virgin olive oil.

Prepare the citronette: squeeze the juice of half a lemon, add salt and a drizzle of extra virgin olive oil, beating with a fork.

As soon as the octopus is cold, remove the suckers and cut it into pieces.

Transfer it to a serving dish together with the fennel and orange, add chopped parsley and season with the citronette.

Here it is. Octopus Salad with Fennel and Orange is ready!

Octopus Salad with Fennel and Orange

Enjoy!

Octopus Salad with Fennel and Orange

Buon appetito!

Octopus Salad with Fennel and Orange

Storage

I recommend serving Octopus Salad with Fennel and Orange as soon as it is ready. If you have any leftover, you can store in the refrigerator closed in an airtight container, maximum 1 day.

If you like my recipes, follow me on my Facebook page here This simple action helps the growth of this blog and makes me very happy 🙂

4.9 / 5
Thanks for voting!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.