Marinated Octopus in Red Cabbage with Potato Salad

Execution Stages:

1. Visit a Blue Island Fish Market for your fresh octopus.

2. Cut the tentacles.

3. Cook the octopus.

4. Place the octopus in red cabbage juice.

5. Marinate the octopus in the juice for 12 hours.

6. Prepare the salad.

7. Serve.

Procedure:

Visit a Blue Island Fish Market for your fresh octopus.

Separate the tentacles of the octopus with a knife and place them in a pot with rosemary, orange, bay leaves, peppercorns, and water. Cook over medium heat for about 40-45 minutes until the tentacles are tender and cooked.

Meanwhile, juice the red cabbage and set the juice aside.

Remove the tentacles from the pot and place them in the red cabbage juice. Refrigerate for 12 hours.

In a bowl, combine the potatoes, celery, onion, chives, cilantro, grapefruit zest and juice, olive oil, salt, and pepper, and mix well.

In another bowl, slice the beets and marinate them with olive oil, apple cider vinegar, and salt.

Remove the octopus from the juice, cut it into pieces, and serve with the potato salad and marinated beets.

Enjoy your meal! From Chef Noël Christo Bassil

Alternatively, you can try this recipe with: Squid and Cuttlefish.