Octopus Salad


Octopus Salad

* 1kg clean baby octopus
* 2 crushed garlic cloves
* 1 tablespoon dried oregano
* Salt and pepper to season
* � cup olive oil
* 2 tablespoons lemon juice
* 2 tablespoons red wine vinegar

Place octopus into a bowl with marinade and refrigerate for 2-4 hours or overnight.
Drain octopus and cook on a hot fry pan or flat BBQ grill for 3-4 minutes, turning frequently.
Allow to cool slightly then serve on a salad with crusty bread.
(If using medium and larger octopus place into a
saucepan and cover with equal quantities of red wine
and olive oil and simmer for 30-45 minutes until
tender then drain and marinate for 1 hour.)


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