Salata de caracatita marinata pe pat de cartofi

Caracatita este unul dintre acele ingrediente care impresioneza instantaneu pe orice platou si aceasta salata este dovada perfecta! Caracatita prefiearta, trecuta rapid pe grill pana capata o crusta usor afumata si aromata, asezata pe un pat de cartofi fierti si feliati si acoperita cu un dressing vibrant de lime, ghimbir proaspat, ceapa rosie, usturoi, patrunjel verde, masline si otet balsamic, o combinatie de arome mediteraneene cu un twist proaspat si aromat care te cucereste de la prima furculita! Secretul acestei retete sta in dressingul marinat, ceapa rosie, usturoiul zdrobit, coaja si sucul de lime, ghimbirul proaspat ras, oregano si otetul balsamic lasate minim 30 de minute la rece pentru ca aromele sa se intrepatrunda si sa devina mai intense si mai complexe. Caracatita grilata absoarbe perfect acest dressing si devine suculenta, aromata si absolut de neuitat! Salata de caracatita marinata pe pat de cartofi este reteta care transforma un ingredient spectaculos intr-o masa de tinut minte!

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INGREDIENTE (pentru 2 portii)

250 grame caracatita prefiearta
4 cartofi
1 ceapa rosie
2 catei de usturoi zdrobiti
coaja de la ½ lime rasa
15 grame ghimbir proaspat curatat si dat pe razatoare mica
2 linguri patrunjel verde tocat
sucul de la ½ lime
½ lingurita oregano
50 grame masline
1 lingura otet balsamic
2 linguri ulei de masline
sare

Spalam bine cartofii si ii punem la fiert in apa cu sare. Dupa ce sunt fierti ii curatam de coaja si ii feliem. Presaram cu putina sare si ii asezam pe un platou — aceasta va fi baza saliei noastre.

Stergem caracatita cu un servet absorbant si o punem pe grillul bine incins, 2 minute pe fiecare parte, pana capata o culoare frumoasa si usor afumata. O lasam sa se raceasca, apoi o taiem in bucati potrivite.

Intr-un bol incapator punem ceapa rosie taiata jumatati si felii subtiri. Adaugam usturoiul zdrobit, coaja de lime rasa, ghimbirul proaspat ras, caracatita, patrunjelul verde tocat, oregano, sucul de lime, maslinele, otetul balsamic, uleiul de masline si sare dupa gust. Amestecam bine si lasam compozitia la rece minim 30 de minute. Rabdarea este rasplatita cu un gust incredibil de aromat si complex!

Asezam salata pe patul de felii de cartofi, presaram putin oregano si decoram cu putina coaja de lime rasa deasupra!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Salata de caracatita marinata pe pat de cartofi, te invitam sa incerci si alte retete inspirate:

English version

Marinated Octopus Salad on Potatoes

Octopus is one of those ingredients that impresses instantly on any plate and this salad is the perfect proof! Pre-cooked octopus, quickly grilled until it develops a slightly smoky and aromatic crust, placed on a bed of boiled and sliced potatoes and covered with a vibrant dressing of lime, fresh ginger, red onion, garlic, fresh parsley, olives and balsamic vinegar — a combination of Mediterranean flavours with a fresh and aromatic twist that wins you over at the very first forkful! The secret of this recipe lies in the marinated dressing — red onion, crushed garlic, lime zest and juice, freshly grated ginger, oregano and balsamic vinegar left to chill for at least 30 minutes so the flavours come together and become more intense and complex. The grilled octopus absorbs this dressing perfectly and becomes juicy, aromatic and absolutely unforgettable! Marinated octopus salad on a bed of potatoes is the recipe that transforms a spectacular ingredient into a truly memorable meal!

INGREDIENTS (for 2 servings)

250 grams pre-cooked octopus
4 potatoes
1 red onion
2 garlic cloves crushed
zest of ½ lime grated
15 grams fresh ginger peeled and finely grated
2 tablespoons chopped fresh parsley
juice of ½ lime
½ teaspoon oregano
50 grams olives
1 tablespoon balsamic vinegar
2 tablespoons olive oil
salt

Wash the potatoes well and boil in salted water. Once cooked, peel and slice them. Season with a little salt and arrange on a serving plate — this will be the base of our salad.

Pat the octopus dry with paper towels and place on a well-heated grill for 2 minutes on each side, until it develops a beautiful slightly smoky colour. Leave to cool then cut into suitable pieces.

In a large bowl place the red onion cut into halves and thin slices. Add the crushed garlic, grated lime zest, freshly grated ginger, the octopus, chopped fresh parsley, oregano, lime juice, olives, balsamic vinegar, olive oil and salt to taste. Mix well and leave to chill for at least 30 minutes. The patience is rewarded with an incredibly aromatic and complex flavour!

Arrange the salad on the bed of potato slices, sprinkle with a little oregano and garnish with a little grated lime zest on top!

If you enjoyed this marinated octopus salad on a bed of potatoes recipe, we invite you to try other recipes for inspiration: Boeuf Salad 3.0 — with Octopus!, Potatoes & Octopus Salad or Pulpo a la gallega.

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