Greek Octopus Salad "Special Gialtra"

Ingredients for 2 servings:

• 600 g squid(s) (octopus), fresh or frozen
• 6 tbsp olive oil, Greek
• 3 tbsp balsamic vinegar
• 1 large lemon(s), the juice
• 1 tbsp pepper berries, pink, pink
• 2 tbsp spring onions, cut into small rolls
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 15 minutes

Wash the octopus thoroughly, then place it in a large, tall pot where it has plenty of room and can stand tall. Do not add any liquid to the pot—neither water nor oil! Octopus is only steamed in its own juices. Simmer the octopus in a covered pot over medium heat for about 35–45 minutes (depending on the size of the fish). The pot should remain covered (it’s best to use a pot with a glass lid, so you can keep an eye on the octopus more easily). Be careful! The octopus must not burn! When the liquid has evaporated, the octopus is cooked! Carefully pierce it with a wooden skewer and check if it is tender. Remove from the pot. If you like, you can now remove the dark skin with a paper towel (it will stick to the paper, but it’s a lot of work). Let the octopus cool slightly, then cut into bite-sized pieces or slices. Squeeze the lemon and whisk it with the olive oil, add the vinegar, and season with salt and pepper. Add the red pepper to the marinade. Spread the marinade over the octopus pieces and let it marinate in the refrigerator for about 4 hours. Remove the salad from the refrigerator 1 hour before serving to prevent it from getting too cold. Stir in the spring onions before serving. This dish is great for making ahead.