Deborah Dana

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Deborah Dana

Octopus salad

Name: Octopus salad
Prep time: 120 min
Cook time: 120 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 kilo octopus, previously boiled; 1/3 cups fresh parsley, chopped; 3 cloves garlic; 2 cups canned white bean; 1/4 cups olive oil; 1/2 red onions, chopped; 1/4 cups lemon juice; 1/2 tablespoons sea salt; 1/2 tablespoons oregano

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Deborah Dana

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This salad is very original and very rich. The octopus and the bean make a very good combination and the Italian dressing is delicious.

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Ingredients

8 portions

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1 kilo octopus, previously boiled
1/3 cups fresh parsley, chopped
3 cloves garlic
2 cups canned white bean
1/4 cups olive oil
1/2 red onions, chopped
1/4 cups lemon juice
1/2 tablespoons sea salt
1/2 tablespoons oregano

Preparation

Cut and pull the head of the octopus and cut the tentacles into 2cm wide pieces.

Boil the tentacles in water until tender. Based on how the octopus was previously boiled, it is how long it has to be boiled once in pieces. It can be from 15 minutes to 50 minutes. Try a piece to confirm that it is already tender and cooked.

Remove the octopus from the water and put in a strainer. Add the beans to the strainer and pass through both cold water to rinse and cool both the octopus and the beans.

In a deep and large bowl place the octopus and the beans and add the parsley and purple onion.

In another bowl mix the lemon juice with the sea salt and oregano until the salt has dissolved.

Add the olive oil to the lemon juice, mix well, and pour over the salad.

Mix carefully without hurting the beans and serve.