Clean the octopus well by turning it inside out and removing the eyes and the small bone at bottom of the head. Boil them in a small amount of salted water from 25-45 mins, depending on their size. Drain, peel, skin and cut the octopus in small pieces. Season with chopped garlic, olive oil, lemon juice, salt, pepper and all the parsley.
Let stand for a few hours before serving to allow the octopus to become tender by absorbing the dressing. This salad is also excellent served immediately, while still warm. |
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