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BEAN AND OCTOPUS SALAD ALA CATALAN

This is a salad that truly an example of Provençe and Catalan cuisines. It is very much what you would expect throughout Southern Europe and the Northern Mediterranean.



Beans and Octopus joined together brings out everything Mediterranean on the European Riviera, Barcelona and Valencia, and traveling East to the Balearic Islands, to Sardinia and the boot of Italy.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 5

Step 1: Cook the beans
	•	9 ounces pink beans, kidney beans,  or cannelini beans pre-soaked**SEE COOK'S NOTES**
	•	1 carrot, cut in half
	•	½ bulb of garlic
	•	½ an onion
	•	A few sprigs of thyme
	•	2 bay leaves
	•	10 fluid ounces chicken stock
	•	10 fluid ounces water
	•	½ pound cooked octopus
	•	1 tablespoon(s) sweet Spanish paprika
	•	1 red onion, sliced
        •      ¼ cup shaved celery root
        •      1/4 cup thinly sliced radishes
	•	4 thin slices of cured ham, chopped
	•	4 ounces of arugula
	•	3½ tablespoon(s) good extra virgin olive oil
	•	1 tablespoon(s) Spanish sherry vinegar
	•	salt and pepper
	•	1 saucepan
	•	1 grill pan
	•	1 pair of tongs
	•	1 spoon
	•	1 large bowl
	•      Garnish with a wedge of lemon or lime	
Step 2:
Finish the white beans
Remove the beans from the heat and allow them to cool in the saucepan.

Step 3:
Preheat the grill pan
Turn the hob on high and leave the grill pan to preheat for 5 minutes.

Step 4: 
Season the octopus
Add half of the olive oil and half of the sweet paprika to the octopus and season with salt and pepper.
Finally, mix together until the octopus is fully seasoned.

Step 5: 
Grill the octopus
Add the octopus to the grill plan and cook for 20 seconds on each side, ensuring that there is room
between each piece. Continue until all of the octopus has been cooked.

Step 6:
Finish the salad
Leaving the liquid and the vegetables in the pan, spoon out the beans and add to the octopus. Add the
cured ham, red onion, sherry vinegar, rocket and the remainder of the olive oil. Season with salt and
pepper and the rest of the sweet paprika. Mix well.

Step 7: 
Serve the salad
Place the salad on a large serving dish and enjoy.

**COOK'S NOTES** 
Feel free to use canned beans,  but be sure to rinse them and please buy good ones.  Mushy beans
are surely going to ruin a great dish.




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