Octopus Salad

Octopus Salad
Photo by Roland Bello

Ingredients

  • ¼ cup extra-virgin olive oil
  • 1 carrot
  • 1 celery rib
  • 3 garlic cloves
  • ¼ cup fresh lemon juice
  • ½ teaspoon fine sea salt
  • ¼ teaspoon dried oregano
  • + 2 more ingredients
    • 1/3 cup flat-leaf parsley
    • 2 pounds frozen octopus

Cut off and discard head of octopus, then cut tentacles into 1-inch pieces. Generously cover octopus with water in a heavy medium pot and gently simmer, uncovered, until tender, 45 minutes to 1 hour. Drain octopus in a colander and cool to room temperature, then transfer to a bowl. Stir in remain...

View full recipe at Epicurious

Comments

Variations on Octopus Salad

  • Octopus Salad
    • 1/4 cup fresh cilantro leaves
    • 1 teaspoon salt
    • 1/2 teaspoon fresh hot chiles
    • 2 1-lb firm-ripe papayas
    • 1/4 cup fresh cilantro stems
    • +12 other ingredients


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