Octopus Salad
Ingredients
2½ cups Octopus, cooked, cleaned, and cut into ¾ inch pieces
1 cup sweet Vidalia Onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon parsley, finely chopped
¼ teaspoon red crushed pepper
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
6 tablespoons red wine vinegar
¼ cup pure olive oil
juice of 1 large lemon
Step-by-Step
1 defrost octopus in large sink filled with cold water( will take several hours)
2 fill large stockpot with water; bring to rolling boil over high heat
3 carefully add defrosted Octopus to boiling water by holding the head firmly while lowering the legs in and out of the boiling water 3 times allowing the legs to shrink and curl; release and submerge octopus in water; return to boil
4 boil octopus 1 1/2- 2 hours or until fork tender; using long kitchen tongs, remove from water; cool 10 minutes in large colander
5 clean by removing lose skin, eyes, and center core; and cut legs and cleaned head into 3/4 inch bite size pieces
6 place cooked, cleaned, and cut octopus in mixing bowl, add onions; mix; reserve
7 in separate bowl, combine remaining ingredients; whisk well; pour over reserved octopus and onions; mix well
8 transfer to airtight container; refrigerate minimum 24 hours (I prefer to marinate several days); remove from refrigerator 1 hours before serving
Notes~
(1) Do not be fooled by the size of the uncooked octopus, as shown in the photos they cook down in size considerably
(2) I usually cook two or three 4-5lb frozen octopus which yields the amount shown in the first photo
Good Morning Gloucester 