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Octopus Salad

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Ingredients
  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
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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