Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4-6 servings octopus salad
- 2 1/4 pounds (1 k) octopus -- ideally small octopus
- 2 cups (1/2 l) strong red wine vinegar
- 2 cups (1/2 l) water
- Olive oil
- 3 cloves garlic, minced
- 3 tablespoons parsley, minced
- Salt & freshly ground pepper
Drain the octopus, trim the suckers (which are unpleasantly rubbery) from the tentacles, and dice the octopus, putting the pieces in a bowl (terracotta will look nice here). Season them with the minced herbs, salt and pepper to taste, abundant olive oil, and serve.
A note: this salad will keep for several days if you seal it in a glass jar.