OCTOPUS SALAD
Cook frozen octopus (defrosted is always softer, if it is fresh you have to beat it with piston so it would not be hard) in a mixture of water with little vinegar, around 40-60minutes (depending on the size of octopus). Be careful, do not overcook it, but still do not leave it too hard. Do not salt the water, and try to put one cork in water (to cook octopus faster). When the octopus is cooked, rinse the octopus with cold water. Tentacles and head of octopus cut into rings (half of centimeter thick), mix with chopped onion and garlic, put salt and paper to taste. If you like add capers, olives and olive oil.
Before serving chill it for few hours in the refrigerator then spice it with fresh lemon juice. Mix it all together and serve on lettuce leaf with a slice of lemon.
INGREDIENTS:
Active time: 1:15h
Total time: (with cooling) 2-3h
• 1kg octopus
• 0.5dl fresh lemon juice
• 15dkg onion
• 1-2 cloves of garlic (finely chopped)
• 1dl olive oil
• few capers
• 300gr tomatoes
• few green and few black olives
• salt
• paper