Octopus salad 3-1/2 pounds fresh or precooked octopus 4 bay leaves bell pepper tomato if you like 1/2 tablespoon black peppercorns 2 sprigs cilantro 1 teaspoon salt 1/4 cup apple cider vinegar 3/4 cup olive oil 1/2 cup manzanilla olives 1/2 medium red onion, finely chopped black pepper to taste If using fresh octopus, in a large pot combine the octopus, bay leaves, peppercorns, cilantro, and water to cover, and bring to a boil. Reduce the heat and simmer for 1 hour. Drain and cool. Clean the octopus by cutting out the eyes and cut it into small pieces. Whisk the remaining ingredients in a bowl. Add to the cooked octopus and refrigerate for at least 1 hour before serving, although its better if left overnight. enjoy!!!
Posted on: Wed, 17 Sep 2014 02:11:29 +0000
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