This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

This is a quick-to-make first course when there’s no time to cook a whole octopus.   Canned octopus from Spain is packed in soya oil and salt, about 4-ounces per can, each can should serve 2 as a first course or 4 as hors d’eouvres.  It has a bit of a smokey flavor and the texture is firm.  You can find canned octopus in just about all supermarkets these days.  Its in the tuna fish isle.

 Just a quick drain, rinse and pat dry is all the prep necessary to prepare this canned mollusk.  Mix with lemon juice, olive oil, garlic and marinate for one hour or while you prepare the main course and dessert.   Add veggies such as  thin sliced scallions, 1 or 2 Tbsp of minced Anaheim chili, 1 or 2 minced aji dulce peppers, 1/2 cucumber, seeded, peeled and finely chopped, a handful of chopped cilantro and Spanish olives for a Cuban or Puerto Rican flair.  Sprinkle with course salt and drizzle lightly with red wine vinegar just before serving. 

Other than the octopus, all other ingredients are to your taste.  Start with 1 Tablespoon of each and go from there. 

Serve as a salad with grilled wedges of pizza bread in olive oil and minced garlic until toasted then sprinkled with course salt.  Or, serve as a bruschetta on toasted French baguette.

Variations:

1. For a bit of sweetness add a little chopped mango, cherry tomatoes, or avocado slices.