A salad with octopus and mango is fresh and scrumptious, plus it's quite easy to prepare. You will need 7 oz of canned octopus in its own sauce, 4 stalks of celery, 1 mango, 2/5 cup canned baby corn, the juice of 1 lemon.
The ingredients for the dressing are 1 hard-boiled egg yolk, 1/2 teaspoon Dijon mustard, 1/3 cup olive oil, 4 tablespoons cream. First, prepare the sauce - mash the egg yolk well, combine it with the mustard and while constantly stirring, slowly trickle in the olive oil. At the end, add the cream.
Cut the celery stalks into very thin slices. Dice the mango, break the baby corn into small pieces. Combine everything in a salad bowl and add the sliced octopus pieces. Pour the dressing on top and salt to taste.
Wash the potatoes well with a brush and put them in a pot. Cover them with water and boil for 20 min. on medium heat. Roast the peppers and peel them. Cut them.
Mix the juice of the lemon with the salt and olive oil and beat well, to get an emulsion. Dry the potatoes, cut them into quarters, mix them with the peppers and cut octopus and pour on the dressing.
Octopus with white wine is a dish that every fine dining aficionado will appreciate. To make it you need 2 lb octopus, 5 tablespoons olive oil, 2 onion heads, 1/3 cup white wine, 3 1/3 tbsp ground hazelnuts, salt to taste.
Clean the octopus, remove the head, skin and boil for 5 min. Remove the insides. Cut the meat into pieces and fry them in olive oil for 7 min. on medium heat. Add the onions that have been cut into round slices, the ground hazelnuts, salt and wine. Saute on low heat for 15 min.