Octopus Salad

Name: Octopus Salad (Ahtapot Salatasi)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Turkish
Ingredients: 500 g (1 lb 2 oz) octopus; 2 long red capsicums (peppers), seeded and cut into strips; 2 long green capsicums (peppers), seeded and diced; 2 tablespoons dill or oregano leaves; 2 long red capsicums (peppers), seeded and cut into strips; 2 long green capsicums (peppers), seeded and diced; extra virgin olive oil; 2 tablespoons dill or oregano leaves; juice of ½ lemon

Ahtapot Salatasi

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Choose smaller octopus over larger ones because they will be more tender. To tenderise the flesh even further, freeze the octopus for 24 hours after gutting and cleaning; the cooking time will be noticeably shorter.

Ingredients

500 g (1 lb 2 oz) octopus
2 long

Asia
Turkey
Fish course
Pescatarian
Gluten-free
Istanbul

Method

Prepare the octopus the day before cooking. Using a small knife, carefully cut between the head and tentacles of the octopus, just below the eyes. Grasp the body of the octopus and push the beak out and up through the centre of the tentacles with your finger. Cut the eyes from the head of the octopus by slicing a small disc off with a sharp knife. Discard the eye section. To clean the octopus h