How to cook octopus salad, recipe with parsley and lemon to be served cold, quick and easy preparation process, to be kept in the fridge.
Ingredients for 4 portions
- lemon
- White vinegar
- olive oil
- rock octopus 400 gr.
- garlic
- parsley
- salt and pepper
Preparing octopus salad
Clean the octopus by removing intestines, eyes and beak, but leaving skin and suckers.
In a saucepan capable of putting water, a glass of vinegar, salt and a couple of cloves of garlic.
Boil and then toss the whole octopus in it.
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Cook it slowly, covered for about an hour.
Turn off the heat and let it cool in its water.
Cut the tentacles into rounds and the head into squares or strips.
Put everything in a bowl and season with chopped parsley, halved garlic cloves, a little lemon juice, oil, salt and pepper.
Stir well and keep in the fridge to rest for several hours before serving.
