Toast With Octopus And Arugula Recipe
In today’s post, I want to share the recipe for this simple but incredibly delicious snack that I tried recently here in Marbella – toast with octopus and arugula. The secret of this recipe (as with any other recipe I suppose) lies in the quality of the products – if you get fresh octopus, fresh arugula, tasty tomatoes and homemade bread and olive oil the success is guaranteed. As with any other seafood, it is great to serve it with dry white wine or prosecco.
How to buy octopus: when choosing it, pay attention to its smell – if you feel any other aroma apart from seawater, it could be dangerous. Here is how to make it:
Serves 2 people
Ingredients
- 1 medium octopus
- 100 g of arugula
- 2 medium tomatoes
- olive oil
- 1 tablespoon of paprika powder
- sea salt
- 1 French baguette or other bread
- 1 tablespoon of vinegar
- 1 onion
- 2 cloves of garlic
Instructions
Before cooking octopus you need to freeze it for 24 hours, even if it is a fresh one – that way it will be softer, more tender and less chewy. Boil octopus in a salty water adding sliced onion and garlic until it becomes soft (around 30-40 minutes). Take out of the water and cut it into small pieces – approximately, 1 cm long. Cut baguette into slices and sprinkle it with olive oil. Put on the top arugula, sliced tomatoes, sliced onion, and octopus. Season with olive oil, sea salt, and paprika. Serve and enjoy!
