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Octopus Salad

Chef.at.Home's picture
Ingredients
  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)
  Salt To Taste
  Freshly ground pepper To Taste
  Arugula 2 Bunch (200 gm)
Directions

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.
Let cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Simmering
Preparation Time: 
5 Minutes

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