Polpo Recipe

Preparation Steps

1. 1

   Prepare the Octopus

   In a large pot, bring salted water to a boil. Add the octopus and simmer for about 45-60 minutes or until tender. Remove from heat, drain, and let it cool.

2. 2

   Slice the Fennel

   While the octopus is cooling, thinly slice the fennel bulb and set aside.

3. 3

   Make the Lemon Vinaigrette

   In a bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper to taste. Adjust seasoning as necessary.

4. 4

   Prepare the Salad

   Once the octopus is cool, slice it into bite-sized pieces. In a large bowl, combine the sliced octopus, sliced fennel, baby arugula, chopped Itrani olives, and diced Peppadew peppers.

5. 5

   Dress the Salad

   Drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve immediately.