Preparation Time: 20 minutes / Cooking Time: 45 minutes / Serves 4-6
Ingredients
- 1kg uncooked octopus
- 2-3L water
- 50-100g salt
- 1 lemon, cut in half
- 15g fresh parsley, chopped
- 1 small garlic clove, crushed
- 20ml lemon juice
- 1 preserved lemon, finely sliced
- 250g cherry tomatoes, cut in half
- 30ml extra virgin olive oil
- salt and pepper to taste
Method
- Place the water in a saucepan and add enough salt so that it is rather salty and tastes like the sea.
- Place the octopus and lemon into the saucepan and put a small heatproof plate on top to keep the octopus submerged.
- Simmer the octopus for 45 minutes.
- Remove from the heat and discard the water.
- Run the octopus under cold water, rubbing lightly to remove the skin and excess salt.
- Cut the octopus into 4-5cm thick slices.
- Add the parslsy, garlic, lemon juice, preserved lemon, tomatoes and olive oil to the octopos and mix well.
- Add salt and pepper to taste and serve immediately.
Notes
Serve simple, with some crusty bread.