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Ingredients
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1 big
octopus
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2 lbs
baby octopus
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container
chicken stock
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1
yellow onion
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1
horse carrot
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a whole bunch
celery stalks
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3
bay leaves
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1/4 - 1/2
red onion - super thin sliced
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handfull
olives
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3 handfulls
arugula
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3/4 handfull
capers
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7
scallions cleaned and whole
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couple cloves
garlic chopped up tiny and smashed
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1/2 of lemon
the zest of 1/2 lemon
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1 handfull
fresh winter or summer savory or other herb you think is possibly an equal
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olive oil
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tea to table spoon
pimenton/smoked paprika
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1
a real cork
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lemon juice
Directions
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low boil the octopuses in stock with yellow onion, 3 celery stalks, carrot, bay leaves and cork for 1 hour
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drain that and set the octopuses to dry or pat them dry with towels
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grill veggies: oil up 6 or so stalks of celery along with the whole scallions and grill directly or in a cast iron pan on the grill till they look like you want to eat them
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mix octopuses in a bowl with a drizzle of oil and add chopped garlic and all that pimenton - mix it up real good. Throw that in the now hot cast iron pan on the grill. This is just for some good char and smoke taste - burn some wood chips or last years old dead rosemary plants for smoke
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Chop the grilled celery, scallions and octopus into your preferred size and throw it in a bowl with everything else
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mix it all up with some olive oil, a bit of lemon juice and salt and eat it.
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