This salad is a surprisingly simple dish to prepare. That is, if you can find a freshly cooked octopus, or can catch one that you can cook yourself.
Put the extra-virgin olive oil, the sherry vinegar, the herbs and spices, and salt in a bowl and mix them.
Cut the octopus tentacles into slices, taking care to remove the beak. You can also slice up the head of the octopus, discarding any yucky bits like the eyes, if you like.
Place the sliced octopus in the oil and vinegar mix and stir to coat.
Finely dice the red pepper, the green pepper, the spring onion, and the tomato, and add to the bowl. Mix everything together with a spoon.
Place the octopus salad in the refrigerator to allow the flavours to develop.
Serve with a glass of white wine, and enjoy.
- One freshly cooked octopus
- Diced red pepper
- Diced green pepper
- Diced spring onion
- Diced tomato
- Extra-virgin olive oil
- Spanish sherry vinegar
- Ground oregano
- Ground Basil
- Ground sage
- A dash of mustard
- Ground black pepper
- Salt to taste