Wash, pat dry and cut salad leaves into bite-size pieces,
Combine oil, lime peel and juice, garlic, chili pepper and octopus in large bowl. Cover and refrigerate 3 hours or overnight.
For the dressing , whisk all ingredients in a small bowl.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook octopus, turning, about 10 mins.
Combine mizuna, snow peas, water chestnuts, red pepper, bean sprouts and cilantro in large bowl. Drizzle with dressing; toss well. Sprinkle salad with sliced chili pepper. Serve salad with octopus.
Combine the octopus, 1/2 cup olive oil, garlic, ginger and chili in a large bowl. Cover and refrigerate for 1 hr to marinate.
Preheat grill (or cast iron grill pan) on high. Drain octopus, reserving marinade. Grill 10 mins, brushing frequently with marinade, until octopus curls and turns dark red.
Meanwhile, combine tomatoes with remaining olive oil and balsamic vinegar in a serving bowl. Slice the octopus and toss through salad while still warm. Gently stir through arugula leaves and serve with crusty bread and olives.
Place octopus in a saucepan and cover with water. Bring to a boil. Drain, transfer to a bowl to cool.
Add red wine, oregano, garlic and sugar (if using), mixing well. Cover and chill for 1 hour.
Preheat a grill pan on high. Cook octopus for 2 mins each side, or until opaque and tender. Transfer to bowl, allow to cool slightly.
Add salad greens, mint, onion and lemon juice. Season to taste and toss. Drizzle with a little olive oil and red wine vinegar to taste.
o a boil. Add the octopus, bay leaf, the quartered yellow
entacles meet. Rinse the octopus under running water.
Wash
o a boil. Add the octopus to the water, two at
Place octopus with dash of sugar in water to cover in medium size saucepan.
Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes.
Cool completely.
Remove octopus; drain.
Peel dark skin from octopus; discard.
Coarsely chop body and tentacles.
Combine octopus, onion, oil and vinegar in a small bowl.
Refrigerate, covered, 1 hour.
Toss well.
Season to taste with pepper and salt.
Garnish.
Place potato slices in a saucepan, cover with cold water and bring to the boil. Boil for 2 minutes and drain thoroughly.
Heat olive oil in a pan, add garlic and potatoes and saute until potatoes are light golden.
Char-grill or BBQ the octopus until opaque. (Don't over cook as the octopus will continue to cook after it is removed from the heat).
Combine warm octopus and potatoes with lemon juice, olives, rocket and herbs.
Serve warm with lemon wedges.
nch pieces.
Add the octopus pieces to the bowl with
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
o the Bean Mix. (recipe for salad dressing is giving below) Double
Combine salad dressing mix with 1/2 cup of mayonnaise and 1/4 cup of pineapple juice.
Combine chicken, celery and pineapple. Mix the 2 until well coated.
Chill and serve.
Cook potatoes without peeling.
Cool, peel and cut into cubes. Add eggs, onion and celery. Coat with salad dressing.
Season with salt and pepper to taste.
ut the head off the octopus. Combine the tentacles, parsley, olive
The meat of the fresh octopus is especially consistent, so if
owl.
For Baby Octopus, rinse the Octopus in cold water. Cut
lace roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns
o a simmer.
Simmer octopus, bay leaves, garlic and peppercorns
In a large saucepan, combine octopus, wine and vinegar. Bring to