Octopus and chickpea salad
My mother's recipe, which I am writing not to forget while I get hold of octopuses here in England ... By the way, this is also the recipe according to which this salad is made in a popular restaurant in Split ... I also apologize for having only one picture of this wonderful salads, everything was left on the laptop in Split, and it was deleted from the card ... :)
Preparation steps
- Freeze fresh octopus. Thaw the frozen octopus and place it in a pot with cold, unsalted water. You can also put a cork in the water. Traditionally, the cork is placed in Dalmatia so that the octopus can cook quickly. Heat the water to boiling and continue to cook the octopus over medium heat until softened, about an hour to an hour and a half.
- Cook the potatoes in their skins, also in unsalted water. Be careful not to overcook, check with a wooden stick. Allow the octopus and potatoes to cool.
- Peel a squash, grate it and cut it into small pieces. Rinse the chickpeas with water and drain. Cut cherry tomatoes in half. Finely chop the garlic and onion. Finely chop the parsley as well. Peel the potatoes in their shells and grate them on the large side of the currants. Now add all the ingredients together in a bowl, season with salt, pepper, olive oil (do not save on oil :) and vinegar, mix well and adjust the taste if necessary. Refrigerate until serving.
Serving
The octopus salad is served as an appetizer, but for me it is, with a piece of bread and a glass of red wine quite enough as a main course.
