Recipes Nugget Markets Signature Recipes
Matiz Octopus Salad
- Prep time
- 25 minutes PT25M
- Cook time
- 3–4 minutes PT4M
- Yield
- 2 servings
- Difficulty
Garlic, citrus and fennel all complement the flavors of tinned octopus in this Spanish-inspired salad.
Ingredients
- 3 cloves garlic, shaved thin
- 4 tablespoons extra virgin olive oil
- 1 lemon
- 1 lime
- 2 tins (4 ounces each) Matiz Wild Pulpo Octopus, drained
- ½ head fennel, shaved thin
- ¼ cup red onion, shaved thin
- 1 tablespoon chopped parsley
- ½ teaspoon chili flakes
- ¼ teaspoon smoked paprika
- Kosher salt, to taste
Preparation
Place garlic and olive oil in a small sauce pot. Heat on medium heat, stirring occasionally, until garlic is golden brown. Remove garlic from oil and place on paper towel to drain. Reserve oil and cool to room temperature.
Cut lemon and lime into supremes and then cut each supreme in half and place in a work bowl along with all accumulated juice. Add remaining ingredients, along with oil used to cook garlic, and toss to incorporate. Season to taste with kosher salt.
Arrange salad on a serving plate and garnish with toasted garlic chips.