Octopus Salad Recipe
Ingredients
| 2 pounds baby octopus, cleaned | ||
| 1 dried red chile pepper | ||
| Red bell pepper | 1 To taste, diced | |
| Italian parsley | 1/2 Cup (16 tbs), chopped | |
| Basil | 1/4 Cup (16 tbs), chopped | |
| 3 Roma (Italian plum) tomatoes, skinned, seeded, and diced | ||
| Scallions | 1/4 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Juice of 2 lemons | ||
| Ground pepper | 1 To taste | |
| Arugula | 2 Bunch (100gm) | |
| Salt | To Taste | |
Directions
Place the octopus in a large saucepan and cover with water.
Add the chile, bring to a simmer, and cook until tender, about 20 to 30 minutes.
Remove from the heat and drain.
Let cool.
Slice the octopus into bite-size pieces.
Toss with the remaining ingredients except the arugula.
The salad is best when allowed to marinate for a few hours or overnight.
Add the chile, bring to a simmer, and cook until tender, about 20 to 30 minutes.
Remove from the heat and drain.
Let cool.
Slice the octopus into bite-size pieces.
Toss with the remaining ingredients except the arugula.
The salad is best when allowed to marinate for a few hours or overnight.
Chef
