Chilli octopus salad14

Posted on June 30, 2009 by ChristieDinner Time, Gluten Free

[Chilli octopus salad]

Proof that fresh produce needs very little preparation!

A trip to the local supermarket today in Barcelona was a very exciting adventure indeed. I got such wonderful things as fresh Jamon (ham, although that’s an understatement), Jamon stock (ham stock, amazing), Butifarra (Catalan sausage), cooked octopus (above) and canned pimento peppers. You can see a picture of my haul here.

I came back to my apartment and my head spun from deciding what to eat first. Making lunch never seemed so hard! I figured that the octopus would go bad first so being a practical girl I used that.

Well that’s not entirely true. I also got a fresh loaf of bread while up the street and the octopus was swimming in a delicious chilli oil marinade that was just begging to be mopped up. How could I refuse? Salad with fresh bread it was!

I also bought some super ripe apricots and half a pineapple and have already started devising a healthy breakfast to make with the apricots tomorrow morning.

My new toy!

Last but definitely not least. Do you like the octopus salad shot? You should, because it was taken on my brand new Olympus E-620 with 25mm macro lens. Sexy, isn’t it? I’m super excited to have it in my hot little hands. I used it a lot when shooting in Japan and the fruits of my labour are coming up soon.

Until next time, Christie x

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Chilli octopus salad recipe

serves 2

(Convert measurements here)

250g cooked chilli octopus
1/2 red capsicum (bell pepper), thinly sliced
6-10 green olives, pitted (preferably by you, pre-pitted olives have inferior flavour)
2 big handfuls of lettuce (I used lambs lettuce, also called mache)
1/2 lemon
olive oil, to dress
cracked pepper

1. Arrange all the ingredients evenly onto two serving plates.

2. Squeeze over some lemon juice and dribble with olive oil. Add some freshly cracked pepper and serve with crusty bread to mop up the juices.

Want more seafood recipes? OK then:

Salmon wasabi leaf canapes w/ wasabi and soy dipping sauce (GF)
Smoked salmon crepe ’sushi’ rolls
Fish burger w/ radish and olives
Sweet chilli prawn skewers

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