Octopus salad

Ingredients for 4 servings:

• 1 kg squid(s) (octopus or pulpo), raw
• ½ liter red wine
• 2 tbsp dried soup vegetables (ready-made product)
• ½ onion(s)
• Sea salt
• pepper
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 large carrot(s)
• ½ onion(s)
• 2 bunches of parsley
• salt and pepper
• Vinegar
• olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Make a broth from water, red wine, onion, salt, pepper, soup vegetables, and corks (to prevent the octopus from becoming tough, it’s best to add a red wine cork to the broth) and bring it to a boil. Then add the octopus to the boiling broth (if not bought ready-to-cook, remove the ink sac first!). Let the broth simmer for about 45 minutes. Then drain the broth and rinse the octopus under cold water, rubbing off some of the skin. While the broth is cooking, chop the bell peppers, carrots, onion, and parsley. Cut the rinsed and cleaned octopus into pieces, discarding the eyes and innards. Add the still-warm pieces to the chopped vegetables in a bowl. Season with salt, pepper, vinegar, and olive oil, and season to taste. Let the whole salad sit for at least another hour, adding more seasoning if necessary. The salad tastes best when refrigerated overnight.