Although it may look a little foreboding, don’t be intimidated by cooking octopus; it’s mostly a hands-off process. With a little time and patience, you’ll be rewarded with a stunning octopus antipasto—perfect as a starter or light lunch.
While delicious as a salad, this recipe can also become a wonderful sauce to serve over pasta. Warm 1 Tbsp (15 mL) grapeseed oil in large frying pan over medium-high heat and add tomatoes, zucchini instead of cucumber, beans, and a splash of water or white wine. Sauté until warmed through and tomatoes start to pop and release their juices. Stir in octopus and some of its marinade before spooning over spaghetti.
Scrub octopus with salt and rinse thoroughly under cold water. In large pot, place octopus, onion, bay leaves, lemon, wine (if using), and enough water to cover octopus by 2 in (5 cm). Bring to a boil before reducing heat to low and let simmer slowly, uncovered, topping up with water as needed, until octopus is fork tender, about 2 to 2 1/2 hours.
While octopus is cooking, create marinade by combining parsley, cumin, coriander, garlic, lemon zest, lemon juice, oil, and sambal oelek or sriracha in food processor or blender until it forms a paste. Transfer to medium bowl and set aside.
When octopus is ready, remove from cooking liquid and, while hot, remove skin. It should wipe away easily with a paper towel. Slice into 4 in (10 cm) pieces and place warm octopus in marinade and toss to coat. Allow octopus to cool to room temperature, about 1 hour, before transferring to airtight container and refrigerating for at least 24 hours, but no longer than 48 hours.
When ready to assemble dish, preheat broiler. Remove octopus tentacles from marinade, reserving marinade. Place octopus on baking tray, and broil, turning frequently, until warmed through and starting to crisp in spots, about 5 minutes total.
Transfer to cutting board and cut into bite-sized pieces. Transfer to large bowl and add cherry tomatoes, cucumber, beans, and pepper. Add 2 Tbsp (30 mL) octopus marinade and toss until everything is well combined. Place in serving bowl and serve alongside toasted bread, if desired.
This recipe is part of the Sea's Bounty collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.