Monday, September 6, 2010

A refreshing seafood appetizer
recipe #18: octopus (squid) salad

Before making our lunch today, my mother and I went to the garden. We notcied there were only one each of red and green bell peppers that were ripe. There was also a few hot spicy peppers, along with a lot of celery, perfect for a dish. After thinking for a while, we picked some vegetables, some basil and thyme, and a light bulb went on inside her head.

Being her assistant, I prepared and cooked the food to her directions. The product was a light and delightlful dish. The presentation and taste was just perfect. I never liked the taste of raw onion, but I felt this was a really good dish.

The greatest lesson is that the ingredients aren't the same every time. If there are something left over in the freezer or garden, we can make a dish out of it.

Octopus/squid salad


1. 20 frozen baby octopus, thawed and rinsed
2. 2 slice ginger, 1 scallion and 1 Tbsp. white wine, salt and pepper
3. 2 sprig fresh or 1 teaspoon dried thyme, seperate
4. 1/2 celery rib, halved lengthwise and thinly sliced crosswise
5. 1/4 green and red bell peppers
6. 3 basil leaves
7. 1/2 medium size onion
8. 2 Tbsp. extra-virgin olive oil
9. 2 Tbsp. fresh lemon juice
10. Additional salt and pepper to taste


1. Add 2 cups water to a small pot, and add ginger, scallion and wine. Add salt and pepper and 1 sprig of thyme and boil.
2. After boiling, add octopus and cook for 1 minute.
3. Drain and retain the octopus. set aside.
4. Cut the onion into thin slices and soak in cold water. Set aside.
5. Cut green and red peppers, and basil into thin strips.
6. Put onion and peppers together into plate. Put octopus on top. Add basil.
7. Mix olive oil, lemon juice and the other sprig of thyme (without the stems) using whisk and pour on plate.


1. Octopus and squid have no taste, so we use the ginger, pepper, thyme and wine to add flavor.
2. For fans of spicy food, hot peppers can substitute the bell peppers.
3. If you like garlic, you can substitute thyme with oregano.

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