Octopus and Squid with Celery

Salads | Mediterranean cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Octopus and Squid with Celery

Ingredients

Garlic - 1 clove
Olive Oil - 3 tablespoons
Chili Flakes - ½ tablespoon
Celery stalk - 4 pieces
Chopped Sage Leaves - 1½ cups
Pitted olives - ⅓ cup
Canned Mackerel in Oil - 5.3 oz
Lemon - 1 piece
Tomatoes - 2 pieces
Chinese green beans - 3.5 oz
Dried Squid - 5.3 oz

Step by Step guide

Step 1

Thinly slice the celery stalks, chop the parsley leaves, cut the olives in half lengthwise, and slice the tomatoes into wedges or halves if using cherry tomatoes. Boil the green beans in salted water and cool them.

Step 2

Using a vegetable peeler, cut 5 thin strips of zest from the lemon and slice them into thin strips. Squeeze the juice from the lemon.

Step 3

Drain the oil from the octopus. If necessary, cut it into pieces. Do the same with the squid.

Step 4

Crush the garlic clove in a garlic press and mash it with a quarter teaspoon of salt. Then whisk it together with the fresh lemon juice (1½ tablespoons), olive oil, red pepper flakes, and another quarter teaspoon of salt.