Other

Salata od Hobotnice (Octopus Salad)

Salata od Hobotnice (Octopus Salad)



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

First, tenderise the octopus. Fishmongers can do this for you by spinning the octopus in an oyster-cleaning machine. If you plan to tenderise it yourself, freeze the octopus for 2–3 days, then defrost it completely and beat the octopus all over with a mallet or a rolling pin to break down the muscles.

Cook the potatoes in their skins in boiling salted water until soft.

When they are cool enough to handle, peel them and cut into 1/2-inch-thick slices.

Bring 8 1/2 cups water, the bay leaves, and peppercorns to the boil (do not season the water with salt).

Put the octopus in the boiling water and cook for 12 minutes.

Strain the octopus and let it cool for 5 minutes.

Remove the octopus skin and cut the tentacles into 1/4-inch slices.

Transfer to a serving dish. While the octopus is still warm, add the olive oil, vinegar, potato, onion, tomato, cucumber, garlic, and parsley and season with salt and pepper to taste.

Mix well and serve.

Recipe excerpted with permission from Dalmatia by Ino Kuvačić (Hardie Grant Books, May 2017)


Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10

Salata od Hobotnice (Octopus Salad) - Recipes

(Mediterranean 2020 Pairing) (Salata Od Hobotnice) A bright and colorful salad featuring mandarin oranges, roasted red peppers and octopus. Served with crispy aleppo chive potato chips.

INGREDIENTS:

5 quarts 1/8" thick sliced Idaho potatoes
1/4 cup dried Aleppo pepper
3 Tablespoons dried chives
Maldon salt
2-1/2 cups cooked octopus
5 Tablespoons red onion minced
1-1/4 cups DOLE Mandarin Oranges drained reserving juice
2 Tablespoons garlic cloves minced
2 Tablespoons chopped fresh parsley
5 Tablespoons roasted red pepper diced
3 Tablespoons red wine vinegar
5 Tablespoons extra-virgin olive oil
1-1/2 teaspoons kosher salt
5 quarts Aleppo chive potato chips sub-recipe
10 each lemon heel only

DIRECTIONS:

To Prepare Aleppo Chive Potato Chips:

1. Peel and slice potatoes about 1/8 &ldquothick and submerge in cold water.

2. Rinse potatoes 3 or 4 times in cold water or until water runs clear when drained.

3. Replace water once more and let stand for 90 minutes refrigerated.

4. Drain potatoes of all water and arrange in a single layer on a paper towel lined sheet tray to dry, patting with more paper towels as needed.

5. Once dried, fry potatoes at 300°F in batches for 4-5 minutes or until golden brown and crispy.

6. Drain excess oil using a baking sheet fitted with a cooling rack.

7. Combine Aleppo Pepper, chives and Maldon Salt in a small bowl.

8. Garnish chips with seasoning blend while still warm.

To Prepare Chopped Octopus Salad:

1. Toss chopped octopus with red onion, mandarin oranges with reserved juice, garlic, parsley, roasted red pepper, red wine vinegar, olive oil and kosher salt.

2. Season with additional red wine vinegar as needed.

1. Serve a scoop of the chopped octopus salad alongside 1 pint of Aleppo chive chips per serving and a lemon heel.

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Servings: 10


Watch the video: Hobotnica na salatu Octopus salad (August 2022).