Octopus Salad Recipe by Alessandra.

Boil water in a large pot over high heat, adding cork, peppercorns, bay leaves, lemon slices, and chopped celery stalks.

Dip the octopus in boiling water 3-4 times to curl the tentacles before fully immersing it.

Cook the octopus in boiling water for 45 minutes, then turn off the heat and let it cool in its own water.

Prepare the vinaigrette by whisking together 1/4 cup extra virgin olive oil, juice of one whole lemon, chopped parsley, and minced garlic.

Once the octopus is cooled, cut the head and detach the tentacles, slicing them into bite-sized pieces.

Combine the octopus with the vinaigrette, adding salt and cracked black pepper to taste.

Let the salad marinate overnight in the fridge before serving.

Equipment Needed

Allergens