Octopus salad (3)
Instructions
Bring to the boil water with 150 cl lemon juice, wine, onion, sliced, parsley stems, bay leaf, a pinch of salt and after 10 minutes add the cleaned Octopus; cook it for 45 minutes.
In a bowl rubbed with fresh garlic to the potatoes cut into cubes.
Pre-cut lukewarm Octopus and add to potatoes.
Season with salt, ground pepper, olive oil and chopped parsley.
Ingredients and dosing for 4 persons
- 1 polyp of 800 g
- 2 boiled potatoes
- 20 cl of white wine
- 1 lemon
- 2 leaves of laurel
- Parsley
- 1 onion
- 1 clove of garlic
- Olive oil extra virgin
- Sea salt
- Minced 1 of pepper