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1 medium Octopus
1 can peas & carrots
1 green pepper
1 jar olives
1 pinch of salt
Olive oil & vinegar in equal amounts
In a big pot boil the Octopus for 1 1/2 hours or until a fork can go into the Octopus softly. Peel skin from Octopus, cut into slices and set aside.
Chop the onion and the pepper. Mix with peas and carrots and olives. Add Octopus slices and mix with salt, olive oil and vinegar.