Octopus and squid with celery
2 servings
20 minutes
This Mediterranean salad of octopus and squid with celery is a true embodiment of freshness and marine aromas. Its roots go back to the traditions of coastal cuisines where seafood is combined with herbs, citrus fruits, and olive oil. The lightness of crunchy celery harmonizes with the softness of seafood, while the freshness of lemon juice and the spiciness of garlic enhance the natural flavor. Olives add richness, and red pepper gives a slight heat. This salad not only delights the taste but also refreshes, making it perfect for warm summer days. It pairs wonderfully as an appetizer with white wine or as a standalone dish for a light dinner. Enjoy this gift from the sea cuisine that brings with it the breeze of the Mediterranean.
1
Thinly slice the celery stalks, chop the parsley leaves, cut the olives lengthwise in half, and slice the tomatoes into wedges or halves if using cherry tomatoes. Boil the beans in salted water and cool.
- Celery stalk: 4 pieces
- Chopped parsley: 1.5 glass
- Pitted olives: 0.3 glass
- Tomatoes: 2 pieces
- Green beans: 100 g
2
Use a vegetable peeler to cut 5 thin strips of zest from the lemon and slice them into thin strips. Squeeze the juice from the lemon.
- Lemon: 1 piece
3
Drain the oil from the octopuses. If necessary, cut them into pieces. Do the same with the squids.
- Canned octopus in oil: 150 g
- Canned squid: 150 g
4
Crush a clove of garlic in a garlic press and mix it with a quarter teaspoon of salt. Then whisk it together with natural lemon juice (1.5 tablespoons), olive oil, red chili flakes, and another quarter teaspoon of salt.
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Red pepper flakes: 0.5 tablespoon
5
Mix octopus and squid with vegetables and lemon zest. Season the salad with a mixture of lemon juice, olive oil, and spices.
- Lemon: 1 piece