Octopus salad marinated according to fresh and light summer fish, it is prepared in advance and left to flavour for a few hours before serving it. A simple but tasty recipe. Good for dinner dish or as starter.
2 cloves of garlic
1 sprig of parsley
q.s. extra virgin olive oil (better if Nocellara Etnea extra virgin olive oil)
(1) Calculate 20 minutes of cooking every 500 grams of octopus, so for 750 gram you will need circa 30 minutes.
Clean the octopus and wash it well under running water (if you use a frozen octopus, let it defrost before cooking).
(2) Bring unsalted water to a boil, with the help of a fork, lower the octopus into the boiling water and lift it quickly, repeat this operation twice, then soak the octopus in the water and cook it for 30 minutes (let it cook over a moderate flame without lid).
(3) Once cooked, let the octopus chill then cut it into long pieces with a kitchen scissors and put it in a salad bowl.
Wash and finely chop the parsley, half the cherry tomatoes and finely slice an orange. Add them all to the octopus in the bowl and mix well.
(4) Prepare a dressing with garlic, parsley, salt, lemon and 3 spoons of extra virgin olive oil and season the octopus salad.
Cover it and let it marinate for about an hour
Your octopus salad is ready to be served