Lime and grapefruit octopus
Instructions
Wash the Octopus, remove the Central Bill and any offal contained in the bag, then gilds it in plenty of boiling water for at least an hour.
Let cool in the cooking water, drain, spellatela, eliminated the biggest suckers and then cut it into small pieces.
Sliced celery after washed and cleansed and shelled the pomegranate, then put them in a large bowl and add the Octopus.
Sprinkle the bottom of a small saucepan with a pinch of salt and pepper, then, little by little, stirring with a fork, add four tablespoons of oil.
Heat slightly, then add the grapefruit juice and lime, stir and turn off the heat.
Octopus salad seasoned with this sauce still lukewarm, stir well and serve.
