Cooked Octopus can be served cold or warm. Here's a delicious recipe with Octopus served in a cold salad.
1 bag Toppits Cooked Octopus
1.5 tablespoons of red wine vinegar
1 small bag spring mix salad
1 fennel bulb, sliced
1 medium carrot, sliced
½ small red onion, thinly sliced
1 cup of chickpeas, rinse and drained
2 cubes Toppits Pop Herb Parsley
Salt and pepper to taste
Remove frozen portions from packaging prior to thawing. Thaw Octopus in refrigerator overnight.
Heat a skillet or grill to medium-high heat. Season the thawed octopus with half squeezed lemon juice, drizzle with olive oil so not to stick to the grill and salt and pepper. Sear for 3 minutes on each side. Set aside.
In a bowl, mix the parsley, drizzle of olive oil, remaining lemon juice and red wine vinegar. Add the fennel, carrot, chick peas and onion. Season with salt and pepper to taste. Set aside.
Slice the octopus length wise or per your preference. In a separate serving bowl, add the spring mix salad per serving size (1-2 cups or more), sliced octopus and rest of the salad mixture. Toss and serve.