Octopus Salad

• Gluten free
• Paleo

• Seafood

  • 1 Octopus

• Produce

  • 2 Bay leaves
  • 1 Carrot
  • 1 stick Celery
  • 15 Cherry tomatoes
  • 1 Garlic
  • 1 Onion
  • 2 tbsp Parsley

• Condiments

  • 1 handful Black olives

• Baking & Spices

  • 1 Salt - pinch

• Oils & Vinegars

  • 1 Olive oil
  • 1 tbsp Vinegar

Found on mylittleitaliankitchen.com

Description

Ingredients

• octopus - 1 (1 kg or 35 oz in weight)
• bay leaves - 2
• celery - 1 stick
• carrot - 1
• onion - 1
• garlic - 1
• salt - pinch
• vinegar - 1 tbsp
• olive oil
• cherry tomatoes - 15
• black olives - a handful
• chopped parsley - 2 tbsp

Directions

• Clean the octopus: make an incision at the base of the head, turn it inside out and remove all the insides, also remove the beak and the eyes. Rinse well and put it in a colander. Wash the celery and the carrot and put them in a sauce spoon with plenty of cold water with the octopus, the bay leaves, the peeled onion, the garlic cloves, vinegar, salt and then bring to the boil.   Cook it at a low heat for about 35 minutes. Check if it is cooked by prickling it with a fork. It should be tender, if not let it cook for longer. Now it is very important that you let the octopus cool down in its own water (this will make sure that it is tender). Cut it into small pieces, add the halved cherry tomatoes, the olives, the chopped parsley and a good drizzle of olive oil. Mix well. Enjoy with rustic bread