|Baby octopus||2 Pound, cleaned|
|Dried red chili pepper||1|
|Red bell pepper||To Taste, diced|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Roma tomatoes||3 , skinned, seeded, and diced (Italian Plum Tomato)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon (Juice Extracted From 2 Lemons)|
|Freshly ground pepper||To Taste|
|Arugula||2 Bunch (200 gm)|
Place the octopus in a large saucepan and cover with water.
Add the chile, bring to a simmer, and cook until tender, about 20 to 30 minutes.
Remove from the heat and drain.
Slice the octopus into bite-size pieces.
Toss with the remaining ingredients except the arugula.
The salad is best when allowed to marinate for a few hours or overnight.