Mediterranean Octopus
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
4 salads
- Serves:
- 4
ingredients
- 1 lb octopus, fresh and cleaned
- 2 bay leaves
- 3 fresh garlic cloves
- 8 -10 peppercorns
- 1 bunch parsley, finely chopped
- 1 small red onion
- 1 fresh lemon, juiced
- 2 tablespoons extra virgin olive oil
- salt and pepper
directions
- Bring a large pan of water to a simmer.
- Simmer octopus, bay leaves, garlic and peppercorns in a large covered pan of water for about an hour or until tender.
- Remove octopus and rinse in cold water. Cut in half and peel outer skin by hand. Cut into 1/2 inch pieces and place in a large bowl.
- Add parsley, onion, olive oil and juice of half a lemon or more, to taste. Season with salt and pepper.
- Mix well, cover chillt for at least an hour. Serve room temperature or cool, after resting outside of the fridge for at least half an hour. Can be eaten as is served with toothpicks as an appetizer, or over spring greens as a salad (if eating as salad, double the dressing).
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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