Recipe: Insalata de Polpo

This makes a perfect tapas or side dish to serve casually with a bottle of ice cold beer or a glass of crisp white wine. Squid or shrimps can also be used as substitutes  The aromatics that I used in this recipe are reminiscent of my childhood days where we used to go to the beach and make seafood kinilaw (ceviche) and grill some barbecued meat. 

Ingredients:

300 grams octopus, sliced and blanched. 

2-3 tbsp olive oil 

2 cloves garlic, minced

1 small shallot, minced

1 stalk green onions or scallions sliced thinly 

1 jalapeño sliced thinly or a pinch of dried chili flakes

1 tomato diced

1 kaffir lime leaves, chiffonade  or

Lime zest 

Dash of white wine

Squeeze of lemon or lime juice

Fresh parsley 

Salt and pepper to taste

Procedure:

1. Clean and blanch octopus in boiling water until just cooked. Drain and set aside. 
2. Heat olive oil in a pan and sauté  the garlic, shallots, scallions lightly until they are soft but not browned in medium heat. 
3. Turn heat on high and quickly toss in the jalapeño slices, tomatoes, kaffir lime leaves and a dash of white wine. When it starts to boil, turn off heat. 
4. Toss in the octopus and season with salt and pepper. Drizzle lemon guide and parsley on top. 
5. Best served with crusty bread and some romaine lettuce to mop up the tasty dressing.