Octopus salad
Octopus salads are a favorite in us. Both hot and cold.
Preparation steps
- Wash the octopus. Thoroughly clean the grips of sand. Cut the onion into cubes and chop the garlic.
- Put the octopus in cold water and cook until the water boils, then add salt.
- Drain the cooked octopus (save a little water in which it was cooked), cut into pieces, add the onion and pour over the oil.
- In a separate bowl, place the preserved cooking water, wine vinegar and Vegeta, boil briefly, add basil, garlic and pepper.
- Pour the marinade prepared in this way over the octopus and mix well.
Serving
You can serve the octopus salad in glass bowls, shell-shaped bowls or in deeper plates, also in the shape of a shell, covered with a leaf of washed lettuce. For a nicer look, add hard-boiled eggs sliced into slices, olives and tomatoes. The salad can be served as an appetizer or as a light meal.
Advice
You can replace the octopus with an octopus.
