Salad of Octopus and Orange Escabeche

This salad is based around a Spanish fish-curing process which has been adapted for use in restaurants, and all the chefs I know prepare it their own way.

It’s very versatile - my recipe uses octopus, but it would also work well with squid and small round fish such as red mullet, grey mullet or sea bass. And you can swap the oranges for other citrus fruits, apples or pears.