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Octopus
Octopus salad
by:
anka
February 17, 2015
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Serves
4
Ingredients
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
Directions
Wash the octopus well under cold running water and drain.
Place a pot with at least 2-3 l water on the stove.
Immerse octopus in the water together with garlic, onion, peppercorn and bay leaf. Simmer for 50-60 minutes.
Make sure that the octopus is cooked, the meat should be tender, but not mushy.
Once ready, drain and wash the octopus and cut it into smaller pieces.
Mix with a sauce made by whisking together the oil, vinegar, parsley, chopped garlic, a pinch of salt and pepper.
Add 3 red potatoes, boiled in the skin, peeled and sliced. It can be served warm or at room temperature.
Tags:
Salad
Potato
Seafood
Octopus
Parsley
Vinegar
Appetizer
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