Octopus salad
Instructions
Clean the Octopus by emptying your head from the entrails and removing the beak.
If the Octopus are small enough you can just separate the tentacles from the head.
In the case of larger dimensions, instead you'll have to get them apart.
Put the Octopus whole or chopped in a large saucepan and cook them just enough water, together with some slice of lemon.
Once cooked, drain and place well in the tray or serving platter.
Add to this point just enough salt, olive oil, finely chopped parsley, and lemon.
Ingredients and dosing for 4 persons
- 500 g of true octopus
- 1 lemon
- 5 tablespoons of olive oil
- Salt
- Finely chopped parsley