Octopus salad

Ingredients for 2 servings:

• 500 g octopus, arms, frozen, thawed
• 3 garlic cloves, peeled
• ½ carrot(s), cut into pieces
• some celery leaves, cut into pieces
• ½ onion(s), roughly chopped
• some black peppercorns
• 1 bay leaf
• some juniper berries
• Salt
• 3 tbsp spring onions, chopped
• ½ red onion(s), cut into fine rings
• ½ red chili pepper(s), halved, seeds removed, diagonally cut into fine strips
• 2 garlic cloves, very finely chopped
• salt and pepper
• some rosemary or oregano
• 1 tsp lime juice
• 1 tsp balsamic vinegar
• 1 tbsp olive oil
• ½ tsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 40 minutes

Bring the octopus to a boil in a little water with the carrot, celery, garlic, onion, peppercorns, bay leaf, juniper berries, and a pinch of salt, and simmer for 2 hours. Add more water if necessary. Drain and let cool slightly, then cut into pieces of approximately 1-2 cm. Mix with the spring onions, red onion, and the strips of red chili pepper. Mix the dressing with the above ingredients, add to the octopus, and let it marinate for a few hours. Add a little more salt if necessary.