John Myers
Ingredients for 4 servings:
- 1.3 kg octopus (polypo)
- 3 potatoes
- 20 black olives
- 1 bunch of parsley
- 1 garlic clove(s)
- 2 tbsp lemon juice
- 6 tbsp olive oil (extra virgin)
- salt and pepper
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Octopus salad
Clean the polpi, remove the innards, eyes, and beak. Bring a pot of salted water to a boil. Add the polpi and cook for about 45 minutes. Then leave in the water for another 15 minutes. Drain, skin, and remove the largest suckers. Then cut into pieces and place in a bowl. While the polpi are cooking, cook the potatoes (unpeeled). Peel, let cool, cut into pieces, and add to the polpi along with the olives. Finely chop the parsley and garlic. In a small bowl, emulsify the lemon juice, oil, a pinch of salt, and pepper. Add the parsley and garlic to the salad and mix well with the lemon sauce. Cover with cling film and refrigerate for at least an hour.
Facebook Comments