Octopus salad with white beans

Ingredients for 4 servings:

• 1 large squid(s), fresh, approx. 1.2 kg
• ½ jar beans, white, thick
• 6 stalks of flat-leaf parsley
• e.g. sea salt
• 5 pinch(s) Allspiceón de la Vera , dulce
• 2 tbsp olive oil
• 1 small white onion
• 3 bay leaves
• ½ tsp salt for cooking the octopus
• 3 cloves garlic
• 1 tsp lemon juice, freshly squeezed

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

delicious Spanish starter

Boil the whole octopus/squid in salted water with the bay leaves. The octopus should be submerged. Cooking time is approximately 50 minutes. My octopus weighed 1200g. Be sure to let the octopus cool in the cooking water. Drain the white beans. Chop the parsley. It doesn’t need to be chopped as finely, but chop the garlic very finely. Dice the onion. Remove the head from the cooled octopus and cut everything into coarse slices. The suckers can be removed, but don’t have to be. This is a matter of personal taste. Place everything in a bowl and fold in the beans. Add the olive oil and lemon. Toss the parsley with the salad. Season to taste with a few spices and sprinkle with Pimentos de la Vera. You can also use hot paprika if you like. Serve with a fresh baguette.