Seychelles Recipes
How to prepare Seychelles Octopus Salad.
With thanks to Stephane Hestin, Executive Chef
Four Seasons Resort, Seychelles
Main Ingredients
Octopus – 2kg
Papaya – 1
Ginger – 20 gr
Vinaigrette Sauce
Fresh Lemon – 2
Vinegar – 5cl
Olive Oil -2 dl
Salt and Ground Pepper to taste
Seasoning
Onions – 100gr
Salt and Ground Pepper to taste
Garnishing
Lettuce – 1
Tomatoes – 100gr
Bell Pepper 100 gr
Chilli – 20 gr
Fresh Coriander – 20gr
Prepare the Octopus
Tenderise the octopus by beating on a board with a pestle
Boil the octopus until tender with a whole green Papaya (skin included) together with the ginger, This not only adds taste but also tends to further break down the octopus meat.
Allow to cool and cut the octopus into rings of appropriate size.
Grill the octopus preferably on a BBQ grill until smoked and crispy on the outside.
Prepare the Garnish
Peel and finely chop the onions.
Wash and cut the Bell Pepper and Tomatoes into quarters and marinate in salt, pepper and olive oil.
Place all on BBQ and gently grill. Remove and discard burnt outers.
Wash and chop the Coriander and set to one side.
Prepare the Salad
Make the Vinaigrette sauce with salt, lemon juice, vinegar, olive oil and ground pepper.
Mix the Octopus, onions and vinaigrette sauce in a bowl.
Adjust the seasoning to suit.
Arrange the lettuce leaves in the base of the salad bowl, add the Octopus and decorate with the Tomatoes and Bell Peppers.
Sprinkle with chopped Coriander.
NOTE: Sometimes if the octopus has a strong odour, prepare a little Lemon Confit and mix into the salad – this will help minimise the smell.