Start by boiling the water until it comes to a rolling boil. Add in 1/2 teaspoon of salt, black pepper, rosemary and thyme to season the water. Dip the octopus into the boiling water and cook it for 5-8 minutes.
On a hot pan, on high heat, add 1 tablespoon on olive oil and add the chopped octopus to get nice and caramelized. Combine the onions, lettuce, sliced cherry tomatoes and sliced cucumbers.
Add the cooked octopus. Make a vinaigrette by combining the juice of 1 lemon, 2 tablespoons of white wine, 1 tablespoon of olive oil, a pinch of salt and black pepper. Pour the vinaigrette on the salad. Combine AND ENJOY!
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