Octopus salad – salade ourite

A recipe celebrating Mauritian seafood, submitted by Clancy Philippe for Cook the Commonwealth. "Mauritian cuisine is loved by everyone and has been recognised as being within the top three dietary patterns based on more healthful foods / nutrients consumed in 187 countries. This finding is correlated with common observations that Mauritians, women in particular, maintain their youthfulness until very late in their lives. This high rating is driven by the high consumption of ten healthy food selections consumed within traditional Mauritian cooking. Those ten healthy food selections include the consumption of fruits, vegetables, beans and legumes, nuts and seeds, whole grains, milk, total polyunsaturated fatty acids, fish, plant omega-3’s and dietary fibre. This is very evident within the wide spectrum of Mauritian everyday foods that include French, African, Malagasy, English, Indian, Tamil, Telegu, Muslim and Chinese influences." - Extract from Award Winning “Best of Mauritian Cuisine” Book https://www.tasteofmauritius.com.au/award-winning-book/

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Clean the octopus and carefully remove the ink sac. Rub with white flour to thoroughly clean the octopus and wash in running water.

Step 2

Heat up a deep thick bottom saucepan over high heat. When the saucepan becomes very hot, using a pair of tongs lower the octopus into the saucepan. Allow the octopus to contract, lift it out of the pan and lower again. Do this three to four times. The contraction of the octopus will break the muscle tissues within and tenderise the octopus. Add the ground black pepper and ground cloves. Leave the octopus in the pan and move around occasionally to prevent burning. Cook for 15 to 20 minutes and allow to simmer until the octopus is thoroughly cooked to a pink colour and tender, with the juice almost all evaporated. Retain the remaining juice for later use. Do not overcook. Overcooking will toughen the octopus.

Step 3

Drain well, allow to cool and cut into small bite size pieces.

Step 4

Mix together lemon juice, oil and some salt and pepper.

Step 5

Add parsley if used, onions, chillies and octopus pieces to mixture. Mix thoroughly.

Step 6

Serve cold with bread.

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