Octopus salad

By anka
February 17, 2015
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Serves: 4

Octopus

  • 750 grams (1.63lb) octopus tentacles (frozen)
  • 3 cloves of garlic
  • 1 bay leaf
  • 1 onion
  • 10-15 peppercorns
  • 3 red potatoes

Dressing

  • 2 cloves garlic minced
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
  • minced parsley
  1. Wash the octopus well under cold running water and drain.
  2. Place a pot with at least 2-3 l water on the stove.
  3. Immerse octopus in the water together with garlic, onion, peppercorn and bay leaf. Simmer for 50-60 minutes.
  4. Make sure that the octopus is cooked, the meat should be tender, but not mushy.
  5. Once ready, drain and wash the octopus and cut it into smaller pieces.
  6. Mix with a sauce made by whisking together the oil, vinegar, parsley, chopped garlic, a pinch of salt and pepper.
  7. Add 3 red potatoes, boiled in the skin, peeled and sliced. It can be served warm or at room temperature.

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