Updated: May 7, 2020
Difficulty: Low Preparation: 15 min Cooking: 40 min Doses for: 4 people
Octopus to clean 1 kg Carrots 1 Celery 1 Garlic 1 clove Laurel 2 🍁 Black peppercorns 6 Salt
Parsley 10 g Lemon juice 10 g Extra virgin olive oil 30 g Black pepper 1 pinch Salt up to a pinch
To prepare the parsley octopus salad, start with the octopus: rinse it under running water, put it on a cutting board and with a knife cut the bag at eye level to eliminate them, then also remove the beak. If the octopus is fresh, to soften the meat, beat it with a hammer or a meat tenderizer. Rinse the octopus again under running cold water and remove the entrails from the bag, washing it carefully then inside. Peel the carrot with a vegetable peeler, then cut it into coarse pieces.
Do the same thing with the celery stick. Place a large pot of water on the fire; pour the carrot clean and cut into pieces, the celery stalk always in pieces, the clove of garlic in the shirt, the bay leaves and add the pepper and salt. When the water has touched the boil, to curl the octopus tentacle tips soak them several times (4 or 5 will be enough) in boiling water.
Finally, completely immerse the octopus in the pan and cook over very low heat for 40-45 minutes, covering with a lid. While it is cooking, with a slotted spoon you can remove the residues and the foam that are created on the surface from the cooking water. At the end of the cooking let the octopus cool in the same water so that it is soft. Then transfer it to the cutting board: with a knife, separate the head from the tentacles and divide them in half. Cut the tentacles into small pieces of about 1 cm. Cut the head into small pieces and pour everything into a bowl. Switch to the dressing: squeeze the lemon to obtain 10 g of juice, then wash, dab and finely chop the sprig of parsley
Make the dressing by pouring parsley, lemon juice, oil, salt and pepper into a jar and mix. Pour the dressing on octopus, mix well and serve your parsley octopus salad
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