Octopus Salad / Salad Ourite / Salad de Poulpe

Clean the octopus under cold running water, removing the beak and ink sac.

Bring a large pot of salted water to a boil.

Add the octopus to the boiling water and cook for 30-40 minutes until tender.

Remove the octopus and let it cool before cutting into bite-sized pieces.

In a large bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper to create the dressing.

Add the octopus pieces to the bowl with the dressing and toss to coat evenly.

Chop the red onion, capers, black olives, cherry tomatoes, cucumber, and bell pepper.

Add the chopped vegetables to the octopus mixture and gently mix.

Serve the salad on a bed of arugula for freshness.

Garnish with additional parsley and lemon wedges before serving.

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