Ingridients:

1 kg octopus,3 gloves garlic,2 larger onions,½ kg potatoes,1 lemon,fresh parsley,sea salt,grained pepper,1 cup pitted black olives,3 tablespoon olive oil,1 tablespoon vinegar

Preparation:

Freeze octopus, then defrost just before preparation in order to tender the meat during cooking. Cook in salted water, add in grained pepper, lemon slices, few drops of olive oil and whole garlic cloves. Boil skinned potato in a separate pot, finely chop onion. Once tender, remove octopus from pot and allow it to cool. Clean from fibres, cut the head in cubes and tails in slices. Peel boiled potato and cut in cubes. Add chopped octopus in a bowl and mix with potato, onion, olives, sprinkle with finely chopped parsley, salt, pepper, olive oil, lemon juice or vinegar. Mix it and leave to cool in the refridgerator.

Practical tip:

If not frozen, beat octopus meat with a wooden bat until tender.

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