Octopus salad

Ingredients for 2 servings:

• 1 octopus (pulpo), fresh or frozen
• ¼ fennel
• 2 cloves garlic
• 2 bay leaves
• 1 tsp, heaped sea salt, coarse
• 1 tsp, heaped peppercorns, white
• 1 bulb(s) of onion(s), in large pieces
• 3 tbsp red wine vinegar
• 5 tbsp olive oil, good, cold-pressed
• 1 tsp sea salt, coarse
• 1 tsp, levelled pepper, freshly ground black
• 1 large onion(s), red, cut into rings
• 1 ½ bell peppers, fresh, red, yellow and green
• 1 stalk(s) leek (onion), cut into diagonal slices

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

How to get it anywhere in the Canary Islands

Gut the octopus, remove the beak, and clean it. Place the vegetables and seasonings (without salt) in a suitable pot with a tight-fitting lid. Place the washed octopus on top of the vegetables and season with coarse sea salt. Cover and cook in its own juices in an unheated oven at 100°C for approximately 3 hours or longer, until tender. Mix the marinade ingredients. Remove the cooked octopus from the pot and let it cool completely. Cut the octopus into bite-sized pieces, mix well with the marinade, and let it marinate for 1/2 hour. This goes best with a well-chilled white Rioja and garlic baguette.