Ingredients:
- 1 octopus (about 2-3 pounds)
- 1 lemon, sliced
- 2 garlic cloves, crushed
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil
- 1 red onion, thinly sliced
- 1 celery stalk, thinly sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Lemon wedges, for serving
Instructions:
1. Start by cleaning the octopus. Rinse it well under cold water and remove the beak (mouth) from the center of the tentacles. You can ask your fishmonger to clean it for you if preferred.
2. In a large pot, bring water to a boil. Add the sliced lemon, crushed garlic cloves, bay leaf, salt, and black pepper. Carefully add the octopus to the boiling water.
3. Reduce the heat to low and simmer the octopus for about 1 to 1.5 hours, or until tender. You can check the tenderness by inserting a fork into the thickest part of the octopus. It should easily go through without resistance.
4. Once cooked, remove the octopus from the pot and let it cool. Cut the tentacles into bite-sized pieces.
5. In a large bowl, combine the octopus, sliced red onion, celery, and chopped parsley. Season with salt and pepper to taste.
6. Drizzle the salad with extra virgin olive oil and the juice of one lemon. Toss well to combine all the ingredients.
7. Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
8. Before serving, taste and adjust the seasoning if needed. Garnish with lemon wedges.
9. Serve the Insalata di Polpo chilled as an appetizer or a refreshing main course.
Enjoy your delicious Octopus Salad!
Comments
Post a Comment