Octopus salad (2)
Instructions
Peel the onion and remove the filaments to the ribs of celery.
Cut the 2 ingredients into small pieces and put them in a saucepan with the clove of garlic, white wine, Octopus and enough water to cover all.
Cook the Octopus for 50 minutes in boiling water, then drain them, remove skin and suction cups and split it into pieces.
Cut the tomatoes into cubes and peppers into rings, put them in a bowl and add Octopus, capers, olive oil, salt and pepper.
Stir and serve.
Ingredients and dosing for 4 persons
- 800 g of already cleaned octopus
- 1 onion
- 1 clove of garlic
- 10 cl of dry white wine
- 2 ribs of celery
- 2 firm tomatoes
- 10 pickled green chillies
- 1 teaspoon of pickled capers
- 4 tablespoons of olive oil
- Salt
- Pepper