How to make
If you are using fresh octopus, you need to clean and boil it. Cleaning is done by turning the head/body over and scooping out the contents. Wash thoroughly under running water. Because of the many fibers in its flesh, it is hard and tough and the way to make it soft and to melt in your mouth, you need to do the following:
Freeze the seafood for 24 hours, then defrost it and only then can we boil it. By hitting the octopus hard and repeatedly also achieves this effect, but I recommend the first option.
In a large pot, put a large amount of water on high heat with the bay leaves and the peppercorns. As soon as it boils, the octopus is placed in and taken out 3-4 times in the boiling liquid. The last time it is left inside and the heat is reduced to moderate. It is left to boil for 40 minutes (for this recipe it needs to remain very soft, so we boil it longer).
Remove it from the heat and let it sit in the water for 15 minutes, then strain well and wait for it to cool.
Cut the tentacles into thick circles and the body into cubes.
Cut the salmon into pieces or strips - whatever you like.
String the octopus onto skewers, by placing salmon here and there between the pieces. Arrange them in a large serving dish and drizzle them with a little olive oil and salt.
Separately grate the green pepper and Grana Padano cheese on a coarse grater. Mix them with olive oil, vinegar and as much salt and black pepper as you like and drizzle the skewers with this mixture. Decorate with balsamic reduction on the edges of the plate.
Serve them slightly chilled with white wine or rosé.
Enjoy your meal!
