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Ingredients
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Octopus
Corona Bean Salad
Salsa Verde
Method
Octopus
Prepare the Octopus
In a large pot, bring 2 liters of water to a boil. Add 2 tablespoons of sea salt and bay leaves.
Cook the Octopus
Carefully add the octopus to the boiling water. Cook for 30-40 minutes or until tender. Remove from heat and let it cool in the cooking liquid.
Slice the Octopus
Once cooled, remove the octopus from the pot and slice it into bite-sized pieces.
Corona Bean Salad
Prepare the Beans
If using dried corona beans, soak them overnight and then boil until tender. If using canned, rinse and drain before use.
Chop the Vegetables
Finely chop the red onion, cucumber, and halved cherry tomatoes. Add them to a large mixing bowl.
Combine the Salad
Add the cooked corona beans and fresh parsley to the bowl with the vegetables.
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper. Pour over the salad and toss gently to combine.
Salsa Verde
Blend the Ingredients
In a food processor, combine fresh parsley, basil, garlic, and capers. Pulse until finely chopped.
Finish the Salsa Verde
Add lemon juice and olive oil, then blend until smooth. Season with salt to taste.