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Ingredientes
- 1 x octopus - (4 to 5 lbs)
- 4 x celery stalks medium diced
- 4 x lemons juiced
- 1 can large pitted olives halved
- 1 x garlic clove chopped
- 3/4 x red onion medium diced
- 1 Tbsp. minced parsley
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In large stock pot boil octopus till tender (1 hour 45 min to 2 hrs). Take out and let cold. When cold, clean and slice.
- In a large mixing bowl, add in celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with extra virgin olive oil. Mix well and season salad with salt and pepper. Remove from mixing bowl and serve at room temperature.
