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Ingredients
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Main Ingredients
Vinaigrette
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the fresh octopus under cold water to remove any sand or impurities. Ensure the beak is removed if not already done by the supplier.
- 2
Boil the Octopus
In a large pot, bring 2 liters of water to a boil. Add 2 tablespoons of sea salt to the boiling water.
- 3
Cooking the Octopus
Once the water is boiling, carefully add the octopus. Boil for 30-40 minutes until the octopus is tender. To check for doneness, pierce the thickest part with a knife; it should slide in easily.
- 4
Cool and Slice
Remove the octopus from the pot and let it cool slightly. Once cool enough to handle, slice the octopus into bite-sized pieces.
Preparing the Vinaigrette
- 5
Prepare the Ingredients
Finely chop the garlic and fresh parsley.
- 6
Mix the Vinaigrette
In a bowl, combine 100 ml of olive oil, 50 ml of red wine vinegar, 1 teaspoon of smoked paprika, chopped garlic, and chopped parsley. Whisk together until well blended.
- 7
Season
Add black pepper to taste to the vinaigrette and mix well.
Final Assembly
- 8
Combine and Serve
In a serving dish, arrange the sliced octopus and drizzle the vinaigrette generously over it. Serve immediately or let it marinate for 30 minutes for enhanced flavor.
