Octopus Salad 2 lb Baby octopus - cleaned
1 Whole red chili pepper
1 Red bell pepper - diced
1/2 c Parsley - chopped
1/4 c Basil - chopped
3 Roma tomatoes - sliced thin
1/4 c Scallions - chopped
3 Garlic cloves - minced
1/3 c Extra virgin olive oil
2 Lemons; juice of
2 bn Arugula
Salt and pepper
Place the octopus in a large saucepan and cover with water. Add
the chili and bring to a slow simmer and cook gently for 20-30 minutes
until it is tender. Remove from heat and drain. Let Cool. Slice octopus
into bite sized pieces. Toss with remaining ingredients and serve on a bed
of arugula. Salad is best when allowed to marinate for a few hours or
overnight.
Octopus Salad printer friendly version located here.
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