Marinated Octopus Salad with Olive Oil and Lemon

• Gluten free
• Paleo

• Seafood

  • 2 Octopus, fresh or frozen

• Produce

  • 2 tbsp Flat-leaf parsley
  • 2 Garlic cloves, large

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 3/8 cup Olive oil, Extra Virgin

Found on cookstr.com

Ingredients

• 2 fresh or frozen octopus, about 2 pounds (900 grams) each
• Kosher salt
• ¼ cup plus 2 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 2 tablespoons minced flat-leaf parsley
• 2 large garlic cloves, finely minced

Directions

• Instructions If the octopus is fresh, ask the fishmonger to clean it for you by removing all viscera from the head sac. If the octopus is frozen, it will have been cleaned before freezing. Thaw it slowly in the refrigerator. Bring 4 quarts (4 liters) water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons salt. Working with one octopus at a time, pierce the head with a meat fork and dip the whole creature, tentacles first, into the boiling water. Hold it in the water for about 5 seconds, then lift it out. Repeat the dipping two times. This procedure is said to tenderize the octopus, and it causes the tentacles to curl attractively. When both of the octopus have been dipped three times, return them both to the boiling water. Partially cover the pot and adjust the heat to maintain a gentle simmer. Cook until the octopus are tender when pierced with a knife, about one hour. If you aren’t sure, cut off a small piece from a tentacle and taste it. It should offer a little resistance to the tooth, but it shouldn’t be chewy. When the octopus are done, cover the pot, remove from the heat, and let them cool completely in the water. At this point, if you do not like the gelatinous dark skin or the tiny suction cups on the tentacles, you can easily rub them off with your fingers. Italians tend to leave these parts intact. Cut the tentacles on the diagonal into 1-inch (2½-Centimeter) pieces. Cut the head into ½-inch-wide (12-millimeter-wide] slices. Put the sliced octopus in a bowl and add the olive oil, lemon juice, parsley, garlic, and 1½ teaspoons salt. Stir well. Let marinate at room temperature for one hour, then taste, adjust the seasoning, and serve. If you like, you can marinate the octopus up to 2 days before serving. Keep it refrigerated, but remove from the refrigerator about 30 minutes before serving to take the chill off. Notes Suggested Wine: Pietracupa Greco di Tufa, Campania A white wine with some richness and robust acidity to stand up to the meaty octopus and the lemon notes in the dish. Alternate Wine: Dry Rosé var articleType_27_data = {}; articleType_27_data.init_step_by_step_images = 0;