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New recipes, new sensations. Today we are trying seafood!

Recipe for Octopus in the oven and Calamari salad

By Make Food By YourselfPublished 3 months ago 3 min read

Octopus in the oven


  • 1 kg octopus
  • 5 potatoes
  • 1 yellow onion
  • 1 large tomato (in winter you can use 6 cherry cocktail tomatoes, they are the sweetest)
  • 1 teaspoon of homemade vegetables
  • 1/2 teaspoon pepper
  • 1/2 teaspoon turmeric
  • 80 ml olive oil
  • 150 ml water
  • 1 tablespoon of butter at temp. room
  • a few sprigs of parsley
  • 100 ml dry white wine
  • 2 cloves of garlic
  • salt

Method of preparation

  1. Boil the cleaned octopus in hot water to which I have added 2 tablespoons of vinegar. Boil for only 20 minutes, to have time to eliminate mucus.
  2. In a heat-resistant pan, put the potatoes, tomatoes and onions cut into rings. Season with salt, pepper, turmeric and vegetables and mix. Then pour the oil and water over them.
  3. The octopus is placed on top of the vegetables. Cover the tray with aluminum foil and place in the oven at 150C for 1 and a half hours.
  4. Remove the foil and keep the octopus on a plate until we finish the garnish.
  5. Pour the wine mixed with the finely chopped parsley and crushed garlic cloves over the vegetables in the pan. We also add the butter. We put the tray on the stove at medium heat and when it starts to boil, we gently stir the contents until the butter is completely melted. Then let it boil for about 2 minutes. Take the pan off the heat and place the octopus on top. We serve immediately.

Calamari salad

The squid melts in your mouth, the Thai-inspired dressing balances the sour, sweet, salty and spicy taste... I wanted to make a charm for warmth and freshness.


  • 400 gr small squids
  • 1/2 red onion
  • 1/4 bunch parsley (or green coriander)
  • 3 large mint leaves
  • 1/2 lemon
  • salt

For dressing:

  • 2 limes
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons of fish sauce
  • 1 teaspoon of rice vinegar
  • 1/2 teaspoon of sesame oil
  • 1 kaffir lime leaf (or grated peel from 1/2 lime)
  • 2 cloves of garlic
  • 1 small red chili pepper (can be dried)

Method of preparation

  1. Clean the squid according to the instructions here. The body (tube) rings are cut, and the tentacles are left intact.
  2. * I left the skin on the tentacles because that purple color matches very well with the greens, making the salad more attractive.
  3. Put a small pot with water, salt and the juice of 1/2 lemon to boil. When it boils, put the squid in the water and let it scald for 15 seconds (just until the meat becomes opaque). They are quickly removed with a spatula with holes in a bowl.
  4. * if you use large squids, which have a thicker tube wall, increase the boiling time to 30-45 seconds
  5. We prepare the dressing: crush the cloves of garlic with the hot pepper in a mortar (if it is dry, rehydrate it in hot water for 10 minutes) until it becomes a paste.
  6. Squeeze the juice of the green limes. Add the sugar and mix until it is completely dissolved. Add garlic+hot pepper paste, vinegar, sesame oil, fish sauce and crushed lime leaf (or grated lime peel). Mix well and taste.
  7. Chop the onion very finely and put it on top of the squid. Pour the dressing and mix well. Taste for salt and add more if necessary (the fish sauce is salty!).
  8. Add the finely chopped greens. Let it sit for 1/2 to 1 hour to combine the flavors, then it can be served. It sits like a mound on the plate, taking care to place the tentacles on top, because it looks very good.

food and drinks

About the Creator

Make Food By Yourself

Food recipes for you and your loved ones. I present both food and sweets, from different countries, for a diversification of tastes to your liking.

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