Octopus Salad

Name: Octopus Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 6 servings
Ingredients: 2 pounds fresh or frozen octopus, cleaned; 5 cloves garlic, thinly sliced; 1/2 cup white wine vinegar; 2 russet potatoes; 1 handful fresh parsley, leaves picked and finely chopped; 1 lemon; Extra-virgin olive oil; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 3 hr 50 min

Prep: 20 min
Inactive: 2 hr
Cook: 1 hr 30 min

Yield: 6 servings

Level: Easy
Total: 3 hr 50 min

Prep: 20 min
Inactive: 2 hr
Cook: 1 hr 30 min

Yield: 6 servings

Ingredients

2 pounds fresh or frozen octopus, cleaned

5 cloves garlic, thinly sliced

1/2 cup white wine vinegar

2 russet potatoes

1 handful fresh parsley, leaves picked and finely chopped

1 lemon

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Bring a pot of salted water to a boil and add the octopus, a couple of cloves of garlic, and white wine vinegar. Stir well and cover with a lid, lower the flame and cook slowly for about 1 hour, then turn off the heat and let the octopus cool off in the cooking water for about 30 minutes.
Add 2 potatoes to a pot of cold water and boil until just tender. Drain and dice into 1-inch cubes.
Remove the cooled octopus from the water and place it on a cutting board, slice the tentacles into 1-inch pieces and the head into small squares.
In a serving bowl mix together the octopus, potatoes, fresh parsley and remaining garlic. Season the octopus mixture with a generous drizzle extra-virgin olive oil, salt and pepper, to taste, and finish with some lemon juice.
Stir the salad well, cover it, and refrigerate for about 2 hours.