Octopus Salad Portuguese Octopus Salad Resipe

Thoroughly clean the octopus under cold running water. Remove the beak from the center of the tentacles and any remaining innards. If the octopus is frozen, ensure it's completely thawed.
In a large pot, bring water to a boil. Add the onion, bay leaves, garlic, and lemon halves. Gently place the octopus into the pot.
Reduce the heat to low and let the octopus simmer for about 45 minutes to 1 hour, or until tender. To check for doneness, insert a fork into the thickest part of the tentacle - it should easily pierce through.
Once cooked, remove the octopus from the pot and let it cool. Cut the octopus into bite-sized chunks.
In a bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
In a large mixing bowl, combine the octopus pieces, sliced red onion, diced tomatoes, diced green pepper, and chopped parsley.
Pour the dressing over the octopus and vegetable mixture. Gently toss until everything is evenly coated with the dressing.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, taste and adjust seasoning if necessary. You can add more fresh parsley as a garnish if desired.
This Portuguese Octopus Salad is best served cold and works well as an appetizer or a light main course. Enjoy your meal!

[@andriyzdanov8086]

Super ❤