Squid and Octopus Salsa
⏳ Time
25 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Squid and Octopus Salsa
Ingredients
- Ground coriander - 1 bunch
- Squid - 2 pieces
- Squid - 7.1 oz
- Spanish onions - 1 head
- Octopus - 1 piece
- Baking Tomatoes - 17.6 oz
- Garlic - 3 cloves
- Mild Chili Spice - 1 piece
- Dried Rosemary - 0.4 oz
- Olive Oil - 2 fl oz
- White bread - 17.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
The octopus needs to be prepared in advance: plunge it into boiling water and immediately reduce the heat to maintain a gentle simmer. Cook for one and a half to two hours until tender.
Step 2
Sauté both types of squid in two tablespoons of oil for three minutes, then season with salt and pepper to taste.
Step 3
Tomatoes (it's better to use diced ones) should be placed in a sieve to drain excess moisture, while saving the juice. Chop the onion into small cubes, finely chop only the leaves of the cilantro, and mince the chili. Mix everything together, add oregano and olive oil—the mixture should become smooth. Season with salt to taste and, if necessary, add a bit of the tomato juice.
Step 4
Cut the squid and octopus into half-centimeter cubes and add them to the salsa. Toast the bread in a small amount of olive oil.
Step 5
Serve the salsa in individual portions alongside bread.
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