Octopus Salad with Black Olives

1. cut the arms from the octopus head so that they still hold together well. Rinse the arms thoroughly and drain them.

Peel the onion and 1 carrot, rinse and clean the fennel and roughly chop everything together. 3.

Heat 1 tbsp olive oil in a saucepan and sauté the vegetables until translucent. Extinguish with white wine and fill up with water so that the octopus is covered. Add salt and let it boil.

Pour in the octopus arms and gently simmer for about 2 hours. After 1 1/2 hours, add 1/2 tbsp. peppercorns, 2 unpeeled garlic cloves and the bay spice.

Cut the cooked octopus arms diagonally into slices.

Cut the leeks in half lengthwise, clean, rinse and cut diagonally into 1 cm wide strips. Blanch briefly in salted water, rinse in iced water and drain. Rinse, halve and seed the bell bell pepper, peel the white onion and cut both into 2 cm squares. Peel the remaining carrot and cut into narrow slices.

In a frying pan, gently heat 2 tbsp olive oil. Sauté the prepared vegetables in it with the remaining peeled and halved garlic clove until translucent. Extinguish with clear soup and cook for 5 minutes until crisp. Add thyme, olives, rosemary and orange peel, add the remaining olive oil, sherry and vinegar. Stir in the octopus slices.

Grind the remaining pepper, anise and coriander over the salad with a spice grinder.

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