Octopus with Red Pepper Salsa Recipe by Mangia
Octopus with Red Pepper Salsa
This salad-an antipasto or main course has always been very popular at Mangia. Plan ahead when making this: The salad needs to marinate 1 day in advance of serving.
Ingredients
- 1 small onion
- 2 lemons
- 5 garlic cloves
- 3 bay leaves
- 2 thyme sprigs
- ¼ teaspoon whole peppercorns
- 3 ½ pounds cleaned fresh octopus
- 1 cup extra-virgin olive oil
- ½ cup fresh lemon juice
FOR THE SALSA
- 3 medium red bell peppers
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons drained capers
- ½ cup chopped flat-leaf parsley
- Salt
- Freshly cracked black pepper
Instructions
- Slice the onion and lemons. Peel and then smash 3 of the garlic cloves.
- Fill a large pot with the water (enough to cover the octopus) and add the smashed garlic cloves, sliced onion and lemons, bay leaves, thyme sprigs, and peppercorns. Bring the water to a boil and simmer for 20 minutes.
- Add the octopus to the water and simmer for approximately 1 to 1¼ hours, until tender. Drain in a colander, remove the onion, lemons, and seasonings, and let cool.
- While the octopus cooks, peel, trim, and mince the remaining 2 garlic cloves. Put in a large ceramic or glass bowl and stir in the olive oil and lemon juice.
- When the octopus is cool enough to handle, peel off the purple outer skin from the tentacles. Cut the tentacles into bite-sized pieces and add them to the oil and lemon juice marinade. Stir well to combine, cover, and let marinate in the refrigerator overnight.
- Before serving, make the salsa: Core, seed, and finely dice the peppers. In a large serving bowl, combine the peppers, olive oil, lemon juice, capers, and parsley; toss to combine well.
- Drain the octopus. Add it to the salsa and toss. Season with salt and freshly cracked black pepper to taste. Best served within 1 hour of finishing.
