Mediterranean Octopus Salad

• Gluten free
• Paleo

• Seafood

  • 1 lb Octopus, fresh

• Produce

  • 2 Bay leaf
  • 3 cloves Garlic
  • 1 Lemon, Juice from
  • 1 Onion
  • 1 small bunch Parsley

• Baking & Spices

  • 1 Peppercorns, whole
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on food52.com

Description

Ingredients

• 1 pound fresh, cleaned octopus, beak removed
• 2 bay leaf
• 3 cloves of garlic
• Whole peppercorns
• Salt
• 1 small bunch of parsley, finely chopped
• 1 onion, or the greens of several scallions or leeks, finely chopped
• Juice from 1 lemon, or to taste
• 1 tablespoon extra-virgin olive oil (or more, to taste)
• salt and pepper to taste

Directions

• Bring a large pot of water to a simmer.
• Add all the above ingredients and cover.
• Let the octopus simmer for about an hour, or until tender but not over-cooked. To tell if the octopus is ready, use a tong to hold the tip of one of the tentacles and gently twist it—if it falls off easily, its ready.
• Remove the contents from the pot, discarding the bay leaf, peppercorns and garlic, and rinse the octopus well with cold water.
• Cut each tentacle off of the octopus and slide the slimy pink layer off the tentacles and head, using your hands (much like the loose skin of a roasted red pepper), until left with a pinkish white meat.
• Cut the the entire octopus into cubes. The size is not very important since the meat should be very tender by now, but I recommend about one square centimeter in size.
• Place the cooked octopus in a bowl.
• Add the parsley, onion, and lemon juice. Add the olive oil and season with salt and pepper.
• Mix well, cover, and leave to rest for at least an hour in the fridge.
• Serve chilled, however preferably not straight out of the fridge.