|Octopus||2 1⁄4 Pound (1 Piece Weighing Approximately 1 Kilogram)|
|Garlic||4 Clove (20 gm)|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Lemon juice||1 Tablespoon (Juice Extracted From 1 Lemon)|
|Fresh basil sprig||5 , coarsely chopped|
1. Clean the octopus, remove its ink sac and rinse well under running water. Place in a saucepan and cook, without water, over a low heat until red and tender. Drain, cut into small pieces and place in a salad bowl.
2. Peel and crush the garlic. In a small bowl, mix the garlic, lemon juice and oil. Season with pepper. Pour the sauce over the chopped octopus, and leave in the refrigerator for 1/2 hour. Before serving, sprinkle with chopped fresh basil leaves.