Pickled Octopus Salad with Beetroot, Radishes and Capers

Visit a Blue Island Fish Market for your Octopus

Prepare the ingredients:

1. Cook the Octopus

2. Boil the Beets

3. Prepare the vinegar mixture

4. Serve

Method:

Pour the water into a pot and add the pepper corns, bay leaf, cinnamon stick and sliced celery together with the octopus and cook for about 40-45 minutes. Drain and set aside. Once cooled, cut into thin slices and place into a bowl.
Pour the vinegar, sugar, thyme and mustard seeds into a saucepan. Heat until the sugar dissolves. Remove from heat and pour over the octopus. Transfer into a jar with a lid, cover and leave to marinate for 6 hours.
Place the octopus onto a plate and garnish with the beets, capers, radishes and celery. Serve.