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Deborah

Deborah Dana

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Recipe of Octopus salad
Recipe

Octopus salad

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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
  • 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.

PRESENTATION

Decorate the dish with a little parsley and purple onion.

TIPS

If you buy fresh octopus, first beat it with a hammer to soften the meat and then boil for 30 minutes before starting the recipe.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Jose Hipolito Salazar Escalante
10/08/2014 09:42:39
A través de Android Se ve rico.

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