MEDITERRANEAN OCTOPUS
A fresh and lovely way to eat octopus. It's been said that adding a wine bottle cork into the simmering water will help tenderize the meat.
Provided by Raquel Grinnell
Categories Lactose Free
Time 1h15m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pan of water to a simmer.
- Simmer octopus, bay leaves, garlic and peppercorns in a large covered pan of water for about an hour or until tender.
- Remove octopus and rinse in cold water. Cut in half and peel outer skin by hand. Cut into 1/2 inch pieces and place in a large bowl.
- Add parsley, onion, olive oil and juice of half a lemon or more, to taste. Season with salt and pepper.
- Mix well, cover chillt for at least an hour. Serve room temperature or cool, after resting outside of the fridge for at least half an hour. Can be eaten as is served with toothpicks as an appetizer, or over spring greens as a salad (if eating as salad, double the dressing).
Nutrition Facts : Calories 169.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 54.4, Sodium 263.9, Carbohydrate 8.1, Fiber 1.6, Sugar 0.8, Protein 17.6
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