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Recipe of Roasted Octopus and Cucumber Salad
Recipe

Roasted Octopus and Cucumber Salad

20 mins
45 mins
Low
39
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The cucumber and octopus salad is a very rich and simple preparation to prepare. The octopus salad recipe has some Asian touches, which will bring variety to the food you usually cook. The combination of cucumber, octopus and dressing is spectacular.
Learn more about Aceite Oleico®

Ingredients

4 portions
  • 3 tablespoons Oil Oleic®, Gourmet Provencal Mix
  • 1 kilo octopus
  • 1 potato
  • 1/2 kilos cucumber
  • 1 cup seaweeds, wakame
  • 2 rice noodles, (angel hair)
  • 2 tablespoons soy sauce
  • 1/4 cups sake, or dry white wine
  • 1 cup rice vinegar
  • 1/4 cups sugar
  • 2 teaspoons salt

Preparation

Place the octopus in an express pot with water. Add the potato and the sake. Cook for 45 minutes or until the potato is cooked. Allow it to cool.
Cut the octopus into slices, add the oil and the soy sauce. Heat a frying pan and roast the octopus for a few minutes.
Cut the pickle into very thin slices.
In a bowl add two glasses of water and hydrate the seaweed. Strain the seaweed and reserve.
In a pot with hot water, cook the pasta. Strain and reserve.
Stir in the vinegar, with the sugar and salt.
In a salad bowl, incorporate the octopus, pickle, seaweed, pasta and dressing.

PRESENTATION

Serve in a bowl.

TIPS

If you can not find the wakame seaweed, replace it with any type of seaweed.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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