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Categories:Viewed: 26 - Published at: 4 years ago
Ingredients
- 1 octopus (4 to 5 pounds)
- 4 stalks celery, medium diced
- 4 lemons, juiced
- 1 can large pitted olives, halved
- 1 clove garlic, minced
- 3/4 red onion, medium diced
- 1 tablespoon parsley, chopped
- Olive oil
- Salt and pepper, to taste
Method
- In large stock pot boil octopus until tender (1 hour 45 minutes to 2 hours).
- Take out and let cool.
- When cool, clean and slice.
- In a large mixing bowl, add celery, juice from the lemons, olives, garlic, onion, parsley, and sprinkle with olive oil.
- Mix well and season salad with salt and pepper.
- Remove from mixing bowl and serve at room temperature.
