Octopus salad

Ingredients for 6 servings:

• 1 large squid (octopus), approx. 1.5 – 2 kg
• 1 large bell pepper(s)
• 2 stalks celery
• 2 large lemons, juice
• 2 tbsp red wine vinegar
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

Octopus cooked in a pressure cooker

Add a little water to the pressure cooker; the bottom should only be covered, as enough salty seawater will boil out of the octopus. Place the octopus in the sieve insert and place it on the tripod. Cook in two stages. First, cook for 15 minutes on level 3 (time calculated from the time it is placed on the pan on induction or gas, otherwise when level 3 is reached). Release the steam and cut off the now-soft tentacles. Then cook the body for another 5 minutes on level 3. This prevents the tentacles from becoming too soft. Allow to cool, remove any suckers, and cut into small pieces. Wash and chop the bell peppers and celery. Place in a bowl with the octopus pieces. Season with lemon juice, red wine vinegar, olive oil, salt, and pepper and let stand for at least 2 hours. Season again before serving.