Salsa with squid and octopus

4 servings

25 minutes

Salsa with squid and octopus is a unique dish inspired by Japanese cuisine, combining the freshness of seafood with the rich flavors of traditional spices. The octopus, cooked gently and slowly, acquires a tender texture, while the fried squid adds subtle notes of sweetness and light smokiness. The salsa, filled with aromas of cilantro, garlic, and chili, gives the dish sharpness and brightness, while tomatoes create a balance of juiciness. The uniqueness of this dish lies in its versatility: it can be served as an appetizer to enjoy each bite with crispy white bread or as a main course enriched with fresh vegetables. It is perfect for warm summer evenings when one desires lightness yet richness in flavor that evokes the feeling of a sea breeze.

Energy value per serving

• Calories: 868.5
• Proteins: 85.1g
• Fats: 24.8g
• Carbohydrates: 74.9g

Ingredients

• Fresh cilantro (coriander): 1 bunch
• Squid: 2 pc
• Chilean squid: 200 g
• White onion: 1 head
• Octopus tentacle: 1 pc
• Canned tomatoes: 500 g
• Garlic: 3 clove
• Chili pepper: 1 pc
• Dried oregano: 10 g
• Olive oil: 80 ml
• White bread: 500 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. The octopus needs to be prepared in advance: dip it in boiling water and immediately reduce the heat to keep the water simmering. Cook for one and a half to two hours until ready.

   Required ingredients:

   • Octopus tentacle: 1 piece

2. Fry both types of squid for three minutes in two tablespoons of oil, seasoning with salt and pepper to taste.

   Required ingredients:

   • Squid: 2 pieces
   • Chilean squid: 200 g
   • Olive oil: 80 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Tomatoes (better to use diced ones) should be poured into a sieve and allowed to drain excess moisture, saving the juice. Chop the onion into small cubes, finely chop only the leaves of cilantro, and mince the chili. Mix everything together, add oregano and olive oil — the mixture should become smooth. Salt to taste and if needed, add a little tomato juice.

   Required ingredients:

   • Canned tomatoes: 500 g
   • White onion: 1 head
   • Fresh cilantro (coriander): 1 bunch
   • Chili pepper: 1 piece
   • Dried oregano: 10 g
   • Olive oil: 80 ml
   • Salt:  to taste

4. Cut the squid and octopus into half-centimeter cubes and add to the salsa. Toast the bread in a small amount of olive oil.

   Required ingredients:

   • Squid: 2 pieces
   • Chilean squid: 200 g
   • Octopus tentacle: 1 piece
   • White bread: 500 g
   • Olive oil: 80 ml

5. Serve the salsa in portioned forms with bread.

   Required ingredients:

   • White bread: 500 g