Mediterranean octopus salad
- Preparation and cooking time
- Total time
- More effort
- Serves 3
Ingredients
- 1 octopus (about 800 g in weight)
- 1 stick of celery
- 1 carrot
- 2 cloves of garlic
- 2 bay leaves
- 1 tbsp vinegar
- a pinch of salt
for the dressing:
- 1 clove of garlic
- 3 tbsp of olive oil
- the juice of a lemon
- salt and pepper
- 1 tbsp fresh chopped parsley
Method
- STEP 1Wash the celery and the carrot and put them in a sauce spoon with plenty of cold water, the bay leaves, garlic, vinegar, salt and bring to the boil.
- STEP 2When the water boils, holding the octopus from the head, dip the tentacles in and out of the water repeatedly for 4 times until they curl up (this will make them tender) then dip the whole octopus into the water.
- STEP 3Turn the heat down, cover it up and let it cook for about 35 minutes.
- STEP 4Check that it is cooked by prickling it with a fork. It should be tender, if not let it cook for longer.
- STEP 5When cooked, take it out of the water and let it cool down.
- STEP 6Chop it into small pieces, then add the lemon, the cooked chopped carrot, olive oil, salt, pepper, crushed garlic, parsley and mix it all up well.
