Ingredients
(Serves 2):
300g small octopus (previously cleaned)
1 small red onion, thinly sliced
1 ripe tomato, diced
1/2 green or red bell pepper, thinly sliced
1/4 cup chopped fresh parsley or cilantro
2 cloves minced garlic
1 bay leaf
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar (or lemon juice)
Salt and black pepper to taste
1 medium potato (optional, for a heartier version), diced
Lettuce or arugula leaves for the base (optional)
Preparation:
Cooking the octopus:
In a pot of boiling water, add the bay leaf, a pinch of salt, and the small octopus. Cook for about 15-20 minutes (or until tender but firm). Test with a fork to check the texture.
If using potatoes, cook them in the same water for 10-12 minutes until tender but not falling apart. Drain and set aside.
After cooking, drain the octopus and let it cool. Cut the small octopuses into pieces, if necessary, or keep them whole, depending on their size.
Preparing the salad:
In a large bowl, combine the cooked octopus, red onion, tomato, bell pepper, and parsley (or cilantro). If using potatoes, add them as well.
Season with minced garlic, olive oil, vinegar (or lemon juice), salt, and black pepper. Mix well to combine the flavors.
Assembling the dish:
Line a plate with lettuce or arugula leaves, if desired, for a green base.
Top with the octopus mixture and drizzle with an extra drizzle of olive oil, if desired.
Serving: Serve the salad cold or at room temperature, accompanied by rustic bread or toast. A light white wine pairs well!
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