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Recipes Nugget Markets Signature Recipes

Matiz Octopus Salad

Prep time
25 minutes PT25M
Cook time
3–4 minutes PT4M
Yield
2 servings
Difficulty
2 out of 5 on the difficulty scale
Octopus Pulpo Salad with Matiz Tinned Seafood Nugget Markets signature recipes

Garlic, citrus and fennel all complement the flavors of tinned octopus in this Spanish-inspired salad.

Ingredients

  • 3 cloves garlic, shaved thin
  • 4 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 lime
  • 2 tins (4 ounces each) Matiz Wild Pulpo Octopus, drained
  • ½ bulb fennel, shaved thin
  • ¼ cup red onion, shaved thin
  • 1 tablespoon chopped parsley
  • ½ teaspoon chili flakes
  • ¼ teaspoon smoked paprika
  • Kosher salt, to taste

Preparation

Place garlic and olive oil in a small sauce pot. Heat on medium heat, stirring occasionally, until garlic is golden brown. Remove garlic from oil and place on paper towel to drain. Reserve oil and cool to room temperature. 

Cut lemon and lime into supremes and then cut each supreme in half and place in a work bowl along with all accumulated juice. Add remaining ingredients, along with oil used to cook garlic, and toss to incorporate. Season to taste with kosher salt.

Arrange salad on a serving plate and garnish with toasted garlic chips.