Octopus Salad is one of the most famous seafood appetizer of Italian Cuisine. It's really tasty and easy to prepare.
Ingredients (Imperial & Metric) – Party of 4
- 1 Octopus of about 1,2 kg ( about 2lb)
- Half glass of White vinegar
- 30g (2 tablespoons)Extravirgin Olive Oil
- 3 carrots
- 1 stick of Celery
- 80 g ( 3 oz) pitted olives (mix green and black)
- 1 Lemon
- 2 leaves of laurel (if you don't have fresh one, use teaspoons of dry laurel)
Method
- Half Fill a big pot with fresh water, add the vinegar, the laurel and the octopus. Put it to boil on medium heat fire and wait.
- While you wait, Peel and finely slice the carrots and the celery and put them in a bowl with the olives.
- When will our octopus be cooked? Test it with a fork: if octopus is tender, switch off the heat and leave it in his cooking water until it will be warm but not hot. Once it has became warm, slice it in pieces at shown in the picture,add one lemon juice and mix it with other ingredients in he bowl and put everything in he fridge for about 2 hours
- Just before serving, add 2 tablespoons of olive oil in the bowl and mix