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Octopus Salad/ Insalata di polpo

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We hope you got insight from reading it, now let’s go back to octopus salad/ insalata di polpo recipe. To cook octopus salad/ insalata di polpo you need 5 ingredients and 11 steps. Here is how you do it.

The ingredients needed to cook Octopus Salad/ Insalata di polpo:
  1. You need 1 1⁄2 lb baby octopus raw
  2. Provide 3 clove garlic
  3. Take 1 tbsp extra virgin olive oil
  4. Use 1 tbsp fresh parsley
  5. You need 1⁄2 tbsp lemon juice (one lemon cut in wedges)
Instructions to make Octopus Salad/ Insalata di polpo:
  1. Cut octopus in half.
  2. Make a small cut and remove the beak.
  3. Cut off top, and discard the lower section.
  4. Clean out the inside of the top section. Make a slice to open up and scrape out until smooth.
  5. Repeat for each octopus.
  6. Then rinse.
  7. Put octopus in a pan on very low heat for 30 minutes.
  8. Once the octopus have cooked, allow to cool in water released.
  9. Drain and rinse well.
  10. Cut into bite size pieces.
  11. Add garlic, oil and mix well. Salt and pepper to taste. Marinate in refrigerator at least 30 minutes. Garnish with parsley and lemon wedges. Note: Garlic for marinade, not eaten (unless desired.)

This Portuguese octopus salad is simply devine. Portuguese octopus salad is truly one of my favorite things. Those who know me, know how much I love to eat octopus. Some say it is an acquired taste but I think it is more the texture that people think they may not like. Add them to the rest of the ingredients in the salad bowl, complete with the Parmigiano flakes and parsley and serve warm.

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