Octopus Roasted Recipe
corona bean salad, salsa verde
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Ingredients
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Octopus
Corona Bean Salad
Salsa Verde
Method
Prepare the Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water and remove the beak and ink sac if necessary.
- 2
Boil the Octopus
In a large pot, add enough water to cover the octopus and bring to a boil. Add salt, then reduce the heat and simmer for about 45 minutes or until tender.
- 3
Roast the Octopus
Preheat your oven to 200°C (400°F). Once the octopus is tender, remove it from the pot, let it cool slightly, then cut it into manageable pieces. Toss with olive oil, minced garlic, lemon zest, salt, and pepper. Arrange on a baking sheet and roast for 15-20 minutes until crispy.
Make the Corona Bean Salad
- 4
Prepare the Beans
If using dried corona beans, soak them overnight and cook until tender. If using canned beans, rinse and drain them.
- 5
Chop the Vegetables
Finely chop the red onion, halve the cherry tomatoes, and dice the cucumber. Chop the parsley.
- 6
Mix the Salad
In a large bowl, combine the corona beans, red onion, cherry tomatoes, cucumber, and parsley. Drizzle with red wine vinegar, olive oil, salt, and pepper. Toss gently to combine.
Prepare the Salsa Verde
- 7
Blend the Ingredients
In a food processor, combine fresh parsley, garlic, capers, olive oil, lemon juice, salt, and pepper.
- 8
Adjust Seasoning
Pulse until smooth, adjusting seasoning with additional salt and pepper if needed.