Italian octopus and potato salad

Ingredients

1 kg of cleaned octopus

1/2 cup of vegetable stock

2 medium sized potatoes, peeled, boiled and diced

A handful of chopped parsley

1 lemon (juice)

1/4 cup of olive oil

Salt and pepper to taste

 

How to prepare

In a pot over a stove, cook the octopus for a few minutes, then pour the broth over it and cover the bowl. Simmer for 45 minutes or until it becomes tender.

Remove the octopus from the heat and drain on a tissue. After it cools, remove the skin and cut it into cubes.

Put octopus with potatoes in a salad plate. Add parsley, lemon juice, olive oil, salt and pepper. Serve the salad cold.