Italian Octopus Salad
Ingredients
| 1 lb of cleaned octopus | ||
| 1 yellow onion halved | ||
| 2 celery stalks halved | ||
| 2 carrots halved | ||
| 3 quarts of water | ||
| 2 celery stalks chopped | ||
| 2 carrots, peeled and chopped | ||
| Extra virgin olive oil, for drizzling | ||
| 1 lemon, halved | ||
| 2 tbs fresh flat leaf parsley, chopped | ||
| Kosher salt and fresh cracked black pepper to taste |
- To tenderize octopus, bring a large pot of water to a boil and, add octopus dip it into the boiling water for about 10 seconds and pull it out . Let it cool slightly and dip it again. Repeat 1 or two more times.
- Place the octopus, onion, celery and carrots and water to cover in a pot and bring to a boil.
- Cook until the octopus is tender. About 1 hour.
- Transfer the octopus to to a platter and set aside to cool.
- You may strain the stock and reserve for later use. Note; this stock is perfect for making authentic seafood risotto!
- To make the salad, cut the octopus into bite sized pieces and place in a serving bowl.
- Add the celery and carrots and toss to mix.
- Drizzle with a generous amount of olive oil and squeeze the lemon halves over and toss well.
- Add the parsley and season to taste with salt and pepper.
- Cover and refrigerate for at least one hour before serving.
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