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Octopus and squid with celery

Octopus and squid with celery, Prescriptions, Any category, Any kitchen, Salads, Mediterranean cuisine

Ingredients portion 2

Garlic 1 clove

Olive oil 3 tablespoons

Red pepper flakes ½ tablespoon

Celery stalk 4 pieces

Chopped parsley 1.5 cups

Seedless olives ⅓ cup

Canned octopus in oil 150g

Lemon 1 piece

Tomatoes 2 pieces

Green beans 100 g

Canned squid 150 g

Cooking instructions 20 minutes

1 Finely chop the celery stalks, chop the parsley leaves, slice the olives lengthwise into halves, cut the tomatoes into slices or halves if using cherry tomatoes. Boil the beans in salted water and leave to cool.

2 Peel 5 thin strips of zest from the lemon with a vegetable peeler and cut into sticks. Squeeze the juice out of the lemon.

3 Drain the oil from the octopus. Slice into pieces if necessary. Do the same with the squid.

4 Crush a clove of garlic in a garlic masher and mash with a quarter teaspoon of salt. Then mix with a whisk and natural lemon juice (one and a half tablespoons), olive oil, red chilli flakes and a quarter spoonful of salt.

5 Mix the octopus and squid with the vegetables and lemon zest. Season the salad with the prepared lemon juice, olive oil and spices.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .